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The Hirshon Malaysian Butter Prawns – 奶油蝦


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 15 large head-on prawns, shell on – deveined and remove eyes
  • Vegetable oil for frying
  • A good handful of fresh curry leaves
  • 6 tbsp butter
  • 5 egg yolks
  • 3 cloves garlic, minced finely
  • 4 bird’s eye chili peppers, seeded and finely chopped
  • 30 gm desiccated coconut, toasted
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 Tbsp. oyster sauce
  • Dash of Shaoxing (Chinese Rice Wine)
  • ¼ tsp freshly-ground white pepper
  • ½ tsp chicken bouillon powder

Instructions

  1. Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
  2. Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until just cooked. Remove and drain on absorbent paper.
  3. In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a fork to form strands. Remove.
  4. Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chili and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce, oyster sauce and coconut, cook for 1 minute, stirring frequently. Add egg, chicken bouillon powder, white pepper and sugar and toss. Season and serve immediately.
  • Category: Recipes

Nutrition

  • Calories: 411.34 kcal
  • Sugar: 4.03 g
  • Sodium: 311.9 mg
  • Fat: 39.7 g
  • Saturated Fat: 15.85 g
  • Trans Fat: 0.82 g
  • Carbohydrates: 8.63 g
  • Fiber: 1.68 g
  • Protein: 7.38 g
  • Cholesterol: 256.82 mg
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