• 300 g Prawns • 1 tsp Sugar • 1 tsp Tapioca flour • 30 g curry leaves • 20 g Chillies chopped • 15 g Butter • 1 tbsp Cooking Oil • 80 g Nestum • 20 g Milk Powder • 1 tsp Sugar • 1 tsp Chicken Seasoning Powder • 1 tsp Fried sesame seeds

1. Wash prawns, cut off feelers, pat dry, marinate with 1 tsp sugar and 1 tbsp tapioca flour. Set aside.
2. Press Saute on the Instant Pot. Heat 1 tbsp oil and saute the prawns in batches until golden brown and fragrant. Remove and set aside.
3. Using the same pot and setting, stir-fry Ingredients B until fragrant. Add in C and mix well.
4. Return the cooked prawns and mix well. Serve immediately.