Description
Juicy prawns coated in a creamy butter sauce and topped with delicate egg floss and fragrant curry leaves, creating a rich and satisfying seafood dish.
Ingredients
Scale
- 500 grams large prawns, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons cornstarch
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 10 fresh curry leaves
- 120 milliliters evaporated milk
- 1 teaspoon sugar
- 2 large eggs, lightly beaten
- 500 milliliters vegetable oil for frying
Instructions
- Season prawns with salt and black pepper, then coat evenly with cornstarch.
- Heat vegetable oil in a wok over medium heat.
- Fry prawns in batches for 2 to 3 minutes until lightly golden and cooked through. Remove and drain.
- Pour beaten eggs slowly through a whisk into the hot oil to form fine egg floss. Fry briefly until crisp and remove to drain.
- In a separate saucepan, melt butter over medium low heat.
- Add minced garlic and curry leaves, sauté until fragrant.
- Stir in evaporated milk and sugar, simmer gently for 2 to 3 minutes until slightly thickened.
- Return fried prawns to the sauce and toss to coat evenly.
- Transfer to a serving plate and top generously with egg floss before serving.
Notes
- Do not overcook the prawns as they can become rubbery.
- Keep heat moderate when preparing the butter sauce to prevent splitting.
- Serve immediately for the best texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 280mg
Keywords: butter prawns, egg floss prawns, Malaysian seafood, creamy prawn dish