This year has proved to be a year of friendship and food. I can’t even keep track of how many food gatherings we’ve had in the past 6 months alone. Not that I am complaining. In fact I am ecstatic. It’s been great being able to chill and hang out and have good food with some like-minded Malaysians.
Speaking of Malaysians, this past month my mom and I decided to invite a few friends over to share more Malaysian food. We had recently found some Hard Tail Scad fish at this new Asian grocery store in Elgin, and the fact I haven’t had that particular fish in over 10 years…it seemed appropriate to share it with my fellow Malaysians. For someone who loves seafood as much as I do…living in the midwest is hard.
That being said though, this post isn’t about that fish dish but about the dish my mom asked me to make. Butter Prawns. Butter Prawns is probably one of my favorites dishes growing up in Malaysia. We would often order it when we visited the Chinese Muslim Seafood Restaurants there. It is a quintessential Malaysian dish where Malay, Indian, and Chinese ingredients ignite to bring out the best flavors of the crustacean. Plump prawns are fried till a gilded hue is achieved then copiously coated with a soul-warming concoction of melted butter, garlic, curry leaves, and chilies.
Although what makes this dish absolutely amazing is not the prawns, but the yummy egg floss that accompanies the protein. The egg floss is buttery, crispy, spicy and a touch salty, and those flavor combination is what makes your senses come alive. I don’t make butter prawns often, but it’s always a treat when I do. Making it is as much fun as eating it, and since a couple of people asked for the recipe, I thought I’d share it here.
- 1/2 lb medium sized prawns with shell on
- 1 sprig fresh curry leaves
- 3 cloves garlic, finely chopped
- 1 shallot – sliced thinly
- 4-5 bird’s eye chilies, finely chopped
- 3 egg yolks, beaten
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 6 tbsp butter
- Evaporated milk
- Canola oil for frying
- Clean and pat dry the prawns in paper towel. Season them with a bit of salt and pepper.
- To fry the prawns: Heat up the wok with a bit of vegetable oil. Pan fried the prawns until it turns pink. Remove and drain the oil on paper towel.
- To cook egg floss: Heat up wok. Melt 3 tbsp butter with 1 tbsp vegetable oil. Carefully drizzle in the beaten egg yolks into the hot oil in a thin stream. When the eggs hit the oil stir it around so they don’t clump up together. Continue to stir until the egg floss is golden brown. Remove the floss and drain them on paper towel
- Remove any access oil from the wok and wipe it clean. Melt the remaining 3 tbsp butter with 1 tbsp vegetable oil. Stir fry finely chopped garlic, shallots, bird’s eyes chilies and curry leaves, until fragrant. Add in evaporated milk and continue to stir until the milk bubble and reduce.
- Add in the prawns and give it a good stir to coat the sauce. Pour in soy sauce. Season with salt ,sugar and white pepper. Cook for another minute.
- Top with with egg floss, sprinkle in sugar, salt and pepper. Toss it really well. Dish out and serve immediately.