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.
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.