Malaysian Creamy Butter Prawns with Crispy Egg Floss
Indulge in the rich and vibrant flavors of Malaysian Creamy Butter Prawns, a beloved dish featuring succulent prawns coated in a luscious, buttery sauce infused with aromatic curry leaves and a hint of chili. Crowned with crispy, golden egg floss, this dish offers a delightful contrast of textures and a perfect balance of savory, sweet, and spicy notes.
Malaysian Creamy Butter Prawns with Crispy Egg Floss
Indulge in the rich and vibrant flavors of Malaysian Creamy Butter Prawns, a beloved dish featuring succulent prawns coated in a luscious, buttery sauce infused with aromatic curry leaves and a hint of chili. Crowned with crispy, golden egg floss, this dish offers a delightful contrast of textures and a perfect balance of savory, sweet, and spicy notes.
Total Time
45m
Prep Time
25m
Cook Time
20m
Servings
4
Difficulty
medium
Ingredients
Main
- 1 lb (about 20-24) Large Prawns(fresh or thawed, shells on, deveined, heads optional)
- 3 tbsp Cornstarch
- 0.5 tsp Salt
- 0.25 tsp Black Pepper(freshly ground)
- 2 cups Cooking Oil(for frying prawns)
Butter Sauce & Egg Floss
- 6 tbsp Unsalted Butter(divided)
- 4 cloves Garlic(finely minced)
- 2 -3 sprigs Curry Leaves(about 15-20 leaves)
- 1 -2 Bird's Eye Chilies(sliced, adjust to taste)
- 0.5 cup Evaporated Milk
- 1 tsp Sugar
- 0.5 tsp Chicken Bouillon Powder(or chicken stock powder)
- 2 Egg Yolks
- 1 tbsp Water
Garnish (Optional)
- 2 tbsp Desiccated Coconut(lightly toasted (optional))
Instructions
Prepare the prawns: Rinse prawns thoroughly and pat them very dry with paper towels. If desired, snip off the sharp parts of the head and legs. Leave the shells on for extra flavor and crispiness. In a bowl, season the prawns with 1/2 tsp salt and 1/4 tsp black pepper, then toss with 3 tbsp cornstarch until evenly coated.
Fry the prawns: Heat 2 cups of cooking oil in a wok or deep pan over medium-high heat until hot (around 350°F/175°C). Fry the prawns in batches for 2-3 minutes per side, or until they turn pink and are just cooked through and slightly crispy. Do not overcrowd the pan. Remove the fried prawns and drain them on a wire rack or paper towels to remove excess oil. Set aside.
Prepare the crispy egg floss: In a small bowl, whisk the 2 egg yolks with 1 tbsp water until lightly combined. In a clean pan or wok, melt 2 tablespoons of unsalted butter over medium-low heat. Once melted and hot, slowly drizzle the egg yolk mixture into the pan while continuously stirring briskly with a fork or chopsticks. Continue stirring until the egg yolks form fine, crispy golden strands. Remove the egg floss and drain on paper towels. Set aside.
Make the butter sauce: In the same pan (or a clean one if preferred), melt the remaining 4 tablespoons of unsalted butter over medium heat. Add the minced garlic, curry leaves, and sliced bird's eye chilies. Stir-fry for 1-2 minutes until fragrant and the curry leaves start to curl.
Combine and finish: Pour in the evaporated milk, then add the sugar and chicken bouillon powder. Stir well and bring the sauce to a gentle simmer, cooking for about 1-2 minutes until it slightly thickens.
Add the fried prawns back into the pan with the butter sauce. Toss gently to coat the prawns evenly. Stir in the crispy egg floss and the optional toasted desiccated coconut. Mix well and serve immediately with steamed white rice.
Chef's Notes
For the best flavor and texture, use fresh, large prawns with their shells on. The shells protect the prawn meat during frying and contribute to a richer taste. When making the egg floss, ensure your butter is hot but not smoking, and stir continuously and quickly to achieve fine, crispy strands rather than scrambled eggs. Adjust the amount of bird's eye chilies to your preferred spice level. Toasting the desiccated coconut beforehand adds an extra layer of nutty aroma and crunch. Tips & Tricks: - Ensure prawns are thoroughly patted dry before coating with cornstarch to prevent oil splattering and ensure a crispy exterior. - Do not overcrowd the pan when frying prawns; fry in batches to maintain oil temperature and achieve even cooking. - For extra crispy egg floss, use a non-stick pan and keep the heat at medium-low, stirring constantly as you drizzle in the egg yolks. - If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the simmering butter sauce. - Taste the sauce before adding prawns and adjust sugar and salt as needed, as chicken bouillon powder can vary in saltiness. - Serve immediately to enjoy the prawns and egg floss at their crispiest.
Nutrition Facts
per serving