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.