Butter Prawns Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
400g tiger prawns (shrimps), lightly sliced on the back de-veined (leave shells intact) 3 egg yolks 20 pieces curry leaves 1 red chili or bird’s eye chili Marinade: ½ teaspoon salt ½ teaspoon sugar ½ teaspoon cornstarch Seasoning A: 3 tablespoons butter 3 tablespoons cooking oil ½ teaspoon sugar Seasoning B: 300g evaporated milk 1 tablespoon butter 1 teaspoon sugar |
Method: Mix prawns with marinade and set aside. Heat oil in the wok, deep-fry the prawns until golden brown, scoop out and set aside. Cook seasoning A in low heat, add in egg yolk, 10 pieces of curry leaves, shredded chilies and stir-fry to form egg shreds. Scoop out and set aside. Heat oil in the wok, add in remaining curry leaves, shredded chilies and seasoning B, stir until to form a paste, add in prawns and stir-fry well. Garnish prawns with egg shreds before serving. |
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