Tuesday, December 6, 2011
Butter Prawns （ 奶油 虾 ）
I guess most malaysians especially chinese know what this dish is. I can say that we are able to find this butter prawns being served in all chinese restaurants. What makes this dish special i think is the egg floss. It was first started with butter prawns and now they have butter fish and butter chicken , all with egg floss. I wouldnt say that we need skills to make the egg floss. We just need to keep stirring the egg yolks in the wok with a big soup ladle until you see them turning into floss and crispy. In previous times, i've tried making egg floss recipes using evaporated milk as seen in many cookbooks but i just couldnt get it, the floss didnt turn out as the way it should be. I really dont know why. Now without milk, i find it easier to create those egg floss. It is very similar to the ones we had in the restaurant, only sometimes i find that my egg floss is not dry and crispy enough but still good.
Medium size prawns ( i got 12 prawns here), shells intact, trimmed and cut off the top part of the head
1 tsp sugar
1/2 tsp of chicken powder
3 egg yolks, stir mix with a fork
1/2 block of butter ( around 110gm)
oil for frying the prawns
1. Shallow fry or deep fry the prawns till they turn pink and cooked. Remove and set aside.
2. Make the egg floss. On medium fire, melt the butter in the wok and pour in the egg yolks. Switch to high heat , quickly use a ladle to swirl the egg yolks in one direction. After a few seconds, you will see the mixture becomes foamy , keep stirring until you can see the egg floss ( it's not easy to see though ) turns crispy lookalike, stir for another 10 seconds.
3. Remove from heat and strain through a siever. Press the egg floss against the siever to get rid of the oil. Set aside.
4. Wash your wok and pour some oil back into the wok and fry the curry leaves . Return the prawns to the wok and add in sugar and chicken powder, sir to mix and add in half of the egg floss and give them a toss.
5. Remove to a serving plate . Garnish with the remaining egg floss.