Buttered Prawn

Thursday, July 24, 2008

This is a special dish considering that it actually a combination of various flavors (Malays, chinese, Indian and westerns) Its a very popular dish but for some reason its usually served in a chinese restaurants, you rarely find it else where.

The brown bits in the picture are simply mouth watering-- egg floss (more correctly yolk floss) is filled with bursting flavors of butter, spice, salt, sweet and garlicky ahhh~ words just fails me...(or maybe its just me loving this dish so much...but i can swear i'm NOT the only one!)

Anyway i got this recipe from my collegue's mom. She generously shared her recipe with me and i'm thankful for that and now i'm doing the good deed sharing with you all.

Buttered Prawns

300g large prawns
Oil for deep frying
4 tablespoons butter
1 bird's eye chilies (chopped - just to have some heat but if you like spicy and add more than 1 or omit it altogether if you can't stand the heat ;) )
3 sprigs of curry leaves (use only the leaves)
1 tsp mustard seeds (biji sawi)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
3 egg yolks

This is how you do it:

  1. Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
  2. Melt the butter, then add bird's eye chilies, curry leaves, garlic, salt, mustard seeds and fry until fragrant.(mind the mustard seeds as it'll get jumpy when incontact with heat)
  3. Turn up the heat and pour in the yolks with one hand at the highest peak (tuang tinggi-tinggi) and whisk or stir the yolk silmutaniously with the other hand until it turn floss like.
  4. Add prawns, sugar, Cook for 1-2 minutes, stirring frequently. Serve immediately.
**p/s: sorry about the ugly pictures...all pictures here are taken only with my camera phone