I have no idea where the popular butter prawn (in Malaysia & Singapore) originates from but I sincerely thank the inventor for this absolutely delicious fusion prawn dish. The crispy juicy prawn (I usually eat the shells too), the spiciness from bird's eyes chillies, the richness of butter and the fragrant imported from curry leaves, simply mouth watering.
If your curiosity is tickling you, good news, this dish can also be easily prepared at home. Only one small trick, the curry leaves have to be fresh to bring out the full flavours of the dish. If really no option, then substitute with dried curry leaves. It won't be the same but it'll be close. So here goes:-
Ingredients:-
15 prawns (head & shell on if possible, deveined and remove eyes)
about 16 leaves of fresh curry leaves
5 tbsp butter (or margarine)
5 egg yolks
3 cloves garlic, minced
4 bird's eyes chilli (adjust the spiciness to your taste), cut into fine pieces
1 tsp salt (or to taste)
1 tsp soy sauce
1 tsp sugar
½ tbsp Shaoxing wine
White pepper (to taste)
Oil for frying
Instructions:-
1. Clean the prawn and pat dry with kitchen towel (the water will cause a 'splashy' deep fry session). If you prefer, the shells can be removed as well, but leave the tail on, just for the presentation of it ;)
2. Heat enough oil for frying. Briefly fry the prawn for about a minute, only until the shell turns pink. Dish out, drain excessive oil and set aside.
3. Heat about a tablespoon of oil (can re-use the oil from frying) in wok. When hot, add in garlic, chillis and curry leaves. Sprinkle salt on top, stir fry until fragrant.
4. Turn heat down to medium-low, add the butter, soy sauce and sugar. Mix a bit.
5. Next add the egg yolks, sauté until fragrant and finally the prawns. Taste the dish, add more salt if desired.
6. Stir around to coat until the little bits of eggs start to brown. Dish out and serve hot.
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