BUTTER PRAWNS WITH

EGG FLOSS

(蛋丝奶油虾)

Hi Everyone!

In this video I am going to share with you a Butter Prawns With Egg Floss (蛋丝奶油虾) recipe.

Butter Prawn With Egg Floss is a well-known and beloved dish in Malaysia, enjoyed by people of all ages. This recipe highlights the combination of prawns and egg yolks, complemented by aromatic ingredients like curry leaves, garlic, and chili stir-fried in butter, resulting in a delightful burst of flavors.

Making the egg floss is the hardest part in the recipe. Typically, you would have to use one hand to hold the egg yolks mixture at a high level, carefully pour this into the frying pan while the other hand is continuously stirring the mixtures in the pan.

You may be tempted to skip this step but without the egg floss to bind the deep fried prawns with the curry leaves, this recipe will give an incomplete dish. Keep watching and I will share with you the easiest way to prepare the egg floss and how I cook this butter prawns with egg floss recipe.

Recipe Notes:

I used large King Prawn as the key ingredient in this recipe. You could use any other types of large prawns that you prefer.
I fluffed and mixed the egg floss mixture with the deep fried prawns in the bowl strainer. You could mix this in a frying pan instead if you prefer.
I used 3 bird eye chilis in this recipe. If you prefer the dish to be spicier, add another 1 or 2 more. I would recommend NOT to add too much chili as the overly spicy flavor will overshadow the delicious taste of the rest of the ingredients.
I used raw sugar in this recipe. You could use any other types of sugar that you prefer.
I used Himalayan Pink Salt in this recipe. You could use any other types of salt that is available to you.
I deep fried the prawns for 2 to 3 minutes (for each batch). Try not to overcook the prawns as overcooked prawns will give you a dry and chewy meat texture which will not taste nice.
I removed the intestinal tract of the prawns before cooking. The intestinal tract can contain sand and mud. If these are not removed, their gritty texture will be rather unpleasant and may spoil the taste of the prawn. I feel it is better to remove them.
The clean prawns must be patted dry before coated with plain flour and salt mixtures.

INGREDIENTS FOR BUTTER PRAWN WITH EGG FLOSS

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(Serves 3-5 peoples)

✅️ 5 Prawns (large size)

✅️ 7 Egg Yolks, (large eggs)

✅️ 100 Gm Butter

✅️ 2 Stalks Curry Leaves

✅️ 3 Bird Eye Chilis, sliced

✅️ 3 Cloves Garlic, chopped finely

✅️ 2 Cup Cooking Oil (for deep frying prawn)

✅️ ½ Cup Cooking Oil (for cooking egg floss)

✅️ 2 Tbsp Plain Flour

✅️ 1/2 Tsp Salt

✅️ 1/2 Tsp Sugar

✅️ 2 Tbsp Evaporated Milk

METHOD OF PREPARATION:

Clean and pat dry prawns. Remove the intestinal tract by cutting through the prawn’s shell along its back with a pair of kitchen scissor. With a toothpick flick the opening to expose the intestinal tract. Grab and pull the intestinal tract out gently with the finger. Coat the prawns with plain flour and salt mixture and set aside.
Use a fork to beat the egg yolks and evaporated milk thoroughly and set aside. Poke a few holes at the top corner of a sandwich size ziplock bag with a thick needle. Pour egg yolks mixture into the ziplock bag and seal it.
Heat the oil for deep fry in a pot over MEDIUM heat until hot. Dip a wooden chopstick into the oil to test the heat. Oil will start steadily bubbling when it is hot and ready for frying. Divide the prawns into 2 batches and deep-fry each batch for 2 to 3 minutes or until cooked through. Remove the cooked prawns from the oil and place in a strainer bowl.
Heat the oil for the egg floss in a frying pan over MEDIUM heat until hot. Test this with a wooden chopstick. Add butter to the hot oil. With one hand hold the ziplock bag containing the egg yolks mixture upside down on top of the frying pan. Let the egg yolks mixture drip into the oil while using the other hand to stir the pan continuously with a soup ladle. Add curry leaves, garlic and sugar to the pan; continuously stir the mixture until the egg floss turns golden. Switch off the heat and scoop out the egg floss mixture into a strainer. Press the egg floss mixture using the back of the soup ladle to remove excess oil thoroughly.
Place the egg floss mixture on the prawns. Fluff up the egg floss mixture and mix with the prawns. Arrange the crispy prawns with egg floss on a plate. Enjoy the prawns with the egg floss and curry leaves.

RECIPE PHOTO GALLERY