Recipe - "Butter Prawns"

Butter Prawns

Butter Prawns

Butter Prawns is a flavourful prawn dish that is commonly served in Seafood Restaurants and in Chinese Wedding Banquet menus in Malaysia.

The combination of flavours from the curry leaves and creamy buttery milk in the sauce and spiciness from the bird’s eye chillies brings up the very essence of this dish.

The uniqueness of this dish is its luscious golden egg floss that adds to the pure crunch, firm, crisp texture when you bite into the prawn.

Here’s the following Butter Prawns recipe :-

 

Ingredients

King Prawns

500 gm Prawns (trimmed and deveined)

Egg Floss

80 gm salted butter

4 egg yolks (beaten)

½ tsp sugar

 

A

3 cloves garlic (sliced)

4 tbsp evaporated milk

Salt to taste

 

B

20 gm salted butter

4 sprigs curry leaves

3 red bird’s eye chillies (diced)

 

Procedure

Mix some egg whites in the prawns. Set it aside.

Preparing Egg Floss

 

Swirling egg floss

Heat butter in a wok. Pour in egg yolks into wok at a high point (from the height of about 30 cm) slowly but consistently and with the other hand swirl the yolk vigorously. Stir until oil is foamy/bubbles and egg yolk turns golden crisp floss. Sieve excess oil. Set aside golden crisp egg floss. Sprinkle some sugar, toss and mix well.

 

Preparing prawns

Deep fried prawns

 

With the left over oil in the wok, deep fry the prawns until cook. Drain on paper towel. Set it aside. Discard the oil.

Heat the wok. Add 20 gm butter. Fry garlic, chillies, curry leaves and diced chillies. Once the garlic turns golden brown, add milk. Pour the cooked prawns back to wok. Sprinkle salt. Stir constantly for about 1 to 2 minutes on high heat.

Remove prawns onto a serving dish and garnish with egg floss. Serve immediately.

 

 

Recipe - "Stir Fried Clams/Pipis"



Stir fried Pipis (Kam Heong)

Stir Fried Clams of Pipis

If you enjoy eating Clams or Pipis, you may consider this recipe. It only takes less than 5 minutes to cook this dish.

Ingredients

600 gm clams

1 tbsp vegetable oil

1 brown onion (cut into 4)

½ tsp chopped garlic

3 slices of ginger

2 spring onions (cut into 2 inches length size)

1 red chilli (cut julienned)

4 dried chillies (fingers length - seeded)

3 sprig curry leaves

Sauces

1 tbsp soy sauce

1 tsp dark caramel sauce

1 tbsp oyster sauce

½ tsp bean paste (taucu)

½ tsp sugar

Procedure

Place the clams in a bowl fill in with cool tap water. Let the clams sit for 20 minutes to an hour. During this time they will spit out the sand from inside their shells.

Lift each clam individually from the water and scrub it to clean any particles from the outside surface. Once clean, set aside the clams.

In a small bowl, mix all the sauces and set it aside.

Heat a wok or pan over high flame. Pour in vegetable oil. Fry onion and ginger till brown. Add garlic. Fry garlic till golden brown. Add curry leaves.

Pour the mixture of sauces into the wok. Add clams and quickly mix all the ingredients together in very high heat. Cover the wok with a lid and let the clams cook for 2 minutes or until the shells opened. Lastly add cut chilli and spring onions and toss briefly to mix.

Dish and serve immediately.