Wednesday, November 16, 2011

Egg Floss Butter Prawns

This is by far my most favorite prawn’s dish. I love the crunchy egg bits, the taste, the smell and the presentation of this dish. I usually like using the whole big prawns but I can’t get them from the regular supermarket so I have to make do with the headless prawns. Instead of deep fried them I pan fried them till lightly brown and as for the egg floss I used my leftover egg yolks from my French Macarons , they should be in thinner strands which I still couldn’t perfect it. But what the heck, they still taste divine. I will definitely cook this again but not anytime soon as I have to watch my cholesterol. I just saw my doctor last week and my cholesterol reading was good so no problem. Can indulge again, maybe ;) Nah, I think I just wait till Diana come home for Thanksgiving and cook this for her.




Ingredients:
Recipe source: My Kitchen Snippets

1/2 pound of large shrimp/prawns – leave shell on
2 tbsp cornstarch
2 sprigs curry leaves
1 shallot – sliced thinly
3 bird eyes chilies – cut small
1/4 cup milk
1 tsp sugar
Salt and pepper to taste
1 tbsp butter


Ingredients for egg floss:

3 egg yolk
3 tbsp butter
2 tbsp vegetable oil


1. Clean and pat dry the prawns in paper towel. Season them with a bit of salt and pepper. Lightly coat them with some cornstarch.
2. Heat up the wok with a bit of vegetable oil. Pan fried the prawns until lightly brown on both side. Remove and drain the oil on paper towel.
3. To make the egg floss, heat up the butter and vegetable oil. Carefully drizzle in the beaten egg yolks into the hot oil in a thin stream. When the eggs hit the oil stir it around so they don’t clump up together. Continue to stir until the egg floss is golden brown. Remove the floss and drain them on paper towel
4. Remove any access oil from the wok and wipe it clean, add in the tablespoon of butter. Toss in the shallots, curry leaves and chilies. Stir until fragrant. Add in the milk and continue to stir until the milk bubble and reduce.
5. Add in the prawns and give it a good stir to coat the sauce. Add in the egg floss, sprinkle in sugar, salt and pepper. Toss it really well. Dish out and serve immediately.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

15 comments:

Shu Han said...

ahh! looks really really good!!

Anonymous said...

Gert

This is one of my favorite dish too. Back than in KL, when we order this dish I remember my sister she eats the shrimp including the shell too. Yours look yummy!yummy!

Yen

Jennifurla said...

The texture and color are fabulous.

Ann@Anncoo Journal said...

I love prawns and this looks so good!!

tigerfish said...

The curry leaves makes all the difference! So aromatic!

Shereen said...

Oh Gert,I love this dish..but not the prawns.I only like the sampah-sarap hehehee but the boys can sapu habis this dish on their own.I still got quite a bit of half nude quite large prwans in my freezer but my curry plant got no leaves at the moment:( It must be me over harvesting and the recent winter too..hehehe.With this dish, curry leaves is a must or else not wangi kan?

wendyywy @ Table for 2..... or more said...

My fav! But it's so sinful with the amount of yolks and butter. The more yolks the better, the more flosses there'll be, and that's the best!

travellingfoodies said...

hey gertrude, I love this dish too! especially when the prawn shells are so crisp and crunchy that they can be eaten as well! Been wondering how the restaurants actually do that while keeping the meat really succulent!

difficult to get curry leaves over there? I wont be surprised if you actually have a pot of your own! :)

My Little Space said...

Me too! I love the egg floss a lot too. The more the merrier. haha.... Thanks for sharing it.
Hope you're having a fabulous day, dear.
Cheers, Kristy

Linda said...

I love the presentation and it really looks great! I reckon no one will miss this even it serve in restaurant!

ICook4Fun said...

Shu Han, thanks.

Yen, my fav too and I love all the eggy bits :)

Jennifurla, thank you.

Ann, thanks.

Tingerfish, yea it is all about the curry leaves. Too bad I can't bring my plant to CA :(

Shereen, yea I too like the eggy bits and the prawns too. I sayang to my curry plant so I try to use it as minimal as possible. I have to plant it all over again when i am in SF.

Wendy, oh yea. The yolks and butter!!

Alan, Hi!! The restaurant will normally give the prawns a quick deep fried. Actually it is easy to get curry leaves here but they were expensive that is why I plant my own but too bad I can't bring my plant to cross the state line to CA. I have to plant it all over again :(

Kristy, you are most welcome.

Linda, thank you :)

K.Nor said...

gert.. nor dah terlepas keretapi ni... sedapnyer butter prawn.. dah lama tak buat.. btw kalau nak bg jurai2 telur tu halus campur dgn telur putih sket supaya adunan tu cair sket.. bila cair baru jurai yg turun tu lebih halus. try guna botol mayo, cantik jer hasil jurai2 telur tu nanti :)

ICook4Fun said...

Nor, thank you so much for the tip. The next time I buat ni, I will try out your method :)

shaz said...

Ah, perfect use for the egg yolks left over from macarons! great idea :)

thebountifulplate said...

Been looking for a good recipe for this butter prawn for ages. Thanks for sharing!