Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butter prawn with salted egg and floss garnishing. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss. The aroma of cooking butter prawns We developed this recipe several years ago and featured as the exclusive dish on the menu of our cafe. Butter prawns with oats and egg floss may. Следующее.
Butter Prawn with Salted Egg and Floss Garnishing is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Butter Prawn with Salted Egg and Floss Garnishing is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook butter prawn with salted egg and floss garnishing using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butter Prawn with Salted Egg and Floss Garnishing:
- Take 10 pcs Tiger Prawns
- Get 2 chicken egg yolks
- Prepare 2 salted egg yolks (boiled)
- Prepare leaves Curry
- Take Birds eye chilli (optional)
- Get Evaporated milk
- Take Butter
- Take 1/2 tsp salt
- Prepare 1/4 tsp sugar
Our salted egg prawn dish for example, takes the crowd-pleasing salted egg and combines it with a safe carbohydrate choice - Spaghetti. Silky, buttery pasta with Asian salted egg flavors, with a sweet garlic and curry undertone, our Salted Egg Butter Prawn Pasta creates the perfect fusion of East. Salted egg butter prawns from the Chinatown Kitchen cookbook. This really is a dish to dive into with your hands, possibly wearing a bib.
Steps to make Butter Prawn with Salted Egg and Floss Garnishing:
- Add butter and some oil to wok and create a swirling motion, then add in the egg yolks and continue the swirling until bubble foam appear and brownish color and set aside. Let it cool down and you will have egg yolk floss.
- The prawn you need to Fly Oil or "Fei Yau" for 15 seconds in a wok of hot oil and set aside. You can also coat with crispy powder or flour to the prawn and fry it to make it crspier for dry style. Set the prawn aside.
- Add in butter to wok and stir fry some chilli and curry leaves till aroma, then add in 1/2 can of evaporated milk and continue to stir fry. Stir until the evaporated milk dry, to make dry style or leave some gravy for wet style. Add in the egg floss and salted egg yolk and seasoned with salt and sugar. Finally add in the prawn and mix everything together and serve.
The luxurious combination of the salted egg yolks and butter flavours the evaporated milk (don't use. Probably no because though it looked delicious with the egg floss, I do not think i have ever eaten unshelled prawns cooked in butter. I especially loved the mixture of curry and buttery aroma and smooth texture of the prawns. However, I do regret of not using fresh curry leaves since I am running. Jumbo prawns are pan-fried, then served in a rich sauce, made from salted egg yolks.
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