Butter Prawn Carbonara

Ingredients

• 400g medium-large prawns
• 1 tsp salt
• ½ tsp ground white pepper
• ½ cup cornflour
• ½ cup oil
• 50g butter
• 8 cloves garlic, finely chopped
• 2 stalks spring onion (white parts only), sliced thinly
• 2 – 3 red bird’s eye chillies, thinly sliced
• 3 stalks curry leaves, stripped from the stalk
• 100ml evaporated milk
• ½ tsp salt
• 2 tsp sugar
• 290g PREGO® Carbonara Mushroom Pasta Sauce
• 200ml water
• 400g PREGO® Fettucine, cooked according to packet instructions and drained