Description
Juicy prawns cooked in a rich buttery cream sauce and topped with delicate crispy egg floss. This dish is savory, slightly sweet, and irresistibly aromatic, perfect for serving over steamed rice for a restaurant-style seafood experience at home.
Ingredients
Scale
- 500 grams large prawns, peeled and deveined, tails on
- 80 grams unsalted butter
- 4 cloves garlic, finely minced
- 10 fresh curry leaves
- 120 milliliters evaporated milk
- 2 tablespoons sweetened condensed milk
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 large eggs, beaten and strained
- 250 milliliters vegetable oil for frying
- 2 tablespoons green onions, finely chopped
Instructions
- Heat vegetable oil in a small saucepan over medium heat for frying the egg floss.
- Beat and strain the eggs until smooth. In a separate bowl, mix evaporated milk, sweetened condensed milk, sugar, salt, and white pepper.
- Heat butter in a wok over medium heat until melted and slightly foamy. Add minced garlic and curry leaves, then sauté until fragrant.
- Add the prawns and cook for 2 to 3 minutes per side until pink and opaque. Pour in the milk mixture and stir gently. Add the cornstarch slurry and cook until the sauce slightly thickens.
- Drizzle the strained beaten eggs through a fine strainer into the hot oil in circular motions. Fry briefly until light and crispy, then remove and drain.
- Transfer the saucy prawns to a serving plate and pile the crispy egg floss over the top. Sprinkle chopped green onions.
- Serve immediately while warm and enjoy.
Notes
- Pat the prawns dry before cooking to prevent excess moisture in the sauce.
- Fry the egg mixture in thin streams for finer, crispier strands.
- Do not overcook the prawns as they can become rubbery.
- Adjust sweetness by reducing condensed milk if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 280 mg
Keywords: egg floss butter prawns, butter prawns, crispy egg prawns, seafood dinner, Southeast Asian prawn dish