Step-by-Step Guide to Make Speedy Butter Prawn with Salted Egg and Floss Garnishing
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Super Quick Homemade Butter Prawn with Salted Egg and Floss Garnishing. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butter Prawn with Salted Egg and Floss Garnishing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Prawn with Salted Egg and Floss Garnishing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butter Prawn with Salted Egg and Floss Garnishing is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butter Prawn with Salted Egg and Floss Garnishing estimated approx 30 mins.
To begin with this particular recipe, we must first prepare a few components. You can have Butter Prawn with Salted Egg and Floss Garnishing using 9 ingredients and 3 steps. Here is how you can achieve that.
Delicious and aromatic flavour combination of butter, salted egg and curry leaves makes the prawn taste so good. Its callled Nai Yau Har in Seafood Restaurants and there are two varities, one is dry butter style and the other is wet butter style. Salted egg is optional but it enhances the overall aromatic taste.
Ingredients and spices that need to be Make ready to make Butter Prawn with Salted Egg and Floss Garnishing:
- 10 pcs Tiger Prawns
- 2 chicken egg yolks
- 2 salted egg yolks (boiled)
- leaves Curry
- Birds eye chilli (optional)
- Evaporated milk
- Butter
- 1/2 tsp salt
- 1/4 tsp sugar
Instructions to make Butter Prawn with Salted Egg and Floss Garnishing
- Add butter and some oil to wok and create a swirling motion, then add in the egg yolks and continue the swirling until bubble foam appear and brownish color and set aside. Let it cool down and you will have egg yolk floss.
- The prawn you need to Fly Oil or "Fei Yau" for 15 seconds in a wok of hot oil and set aside. You can also coat with crispy powder or flour to the prawn and fry it to make it crspier for dry style. Set the prawn aside.
- Add in butter to wok and stir fry some chilli and curry leaves till aroma, then add in 1/2 can of evaporated milk and continue to stir fry. Stir until the evaporated milk dry, to make dry style or leave some gravy for wet style. Add in the egg floss and salted egg yolk and seasoned with salt and sugar. Finally add in the prawn and mix everything together and serve.
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