1) Let the prawns thaw if you use frozen ones for this recipe. Remove the heads if still attached (put them aside for later, you can make a delicious soup with them). Slice the spine open because you need to remove the black vein. Don't peel the prawns! Rinse them, then let them drain on kitchen paper. Add the prawns and cornstarch to a bowl.

2) Stir until the prawns are coated evenly. Pour some frying oil in a heavy skillet or wok. Place it over high heat until piping hot. Then add the prawns. Quickly stir fry them for 3 minutes until pink and a little crunchy on the outside.

3) Transfer the fried prawns onto kitchen paper to drain. In another non-stick pan add the butter and place it over medium heat until melted. Then add the garlic paste, curry leaves and chili.

4) Stir and cook for about 2 minutes. Don't burn the garlic. Then also add the evaporated milk and sugar.

5) Stir again and cook for another minute. Add the fried prawns back to the pan. Season with the crumbled chicken bouillon cube.

6) Finally give the prawns a good stir and then cook them for 5 more minutes until the sauce starts to thicken lightly. Check the seasoning and add extra crumbled chicken bouillon or sugar. Then transfer the prawns and sauce onto deep plates and serve.