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We hope you got insight from reading it, now let’s go back to butter prawn with salted egg and floss garnishing recipe. To cook butter prawn with salted egg and floss garnishing you need 9 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Butter Prawn with Salted Egg and Floss Garnishing:
- Prepare 10 pcs Tiger Prawns
- You need 2 chicken egg yolks
- Use 2 salted egg yolks (boiled)
- Take leaves Curry
- Get Birds eye chilli (optional)
- Take Evaporated milk
- You need Butter
- Use 1/2 tsp salt
- Use 1/4 tsp sugar
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.
Jumbo prawns are pan-fried, then served in a rich sauce, made from salted egg yolks. Serve for lunch or dinner, with rice or whatever you fancy. Lightly dredge the prawns with cornflour. Heat a large frying pan with butter over medium heat. Fry the prawns until they are no longer translucent, about.
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