Malaysian Butter Prawns

Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.

Ingredients

• 15 head-on prawns, shell on - deveined and remove eyes
• A handful of fresh curry leaves
• 6 tbsps butter
• 5 egg yolks
• 4-5 bird's eye chili peppers, seeded and finely chopped
• 3 cloves garlic, minced finely
• 1 tsp salt
• 1 tsp soy sauce
• 1 tsp sugar
• Dash of Shaoxing Wine (Chinese Rice Wine)
• Dash of white pepper

Directions:

Firstly, heat enough oil to poach (i.e. deep-fry briskly) the prawns.

Pat the prawns dry after cleaning and poach in the hot oil until shells turn red. Remove and drain, set aside.

Next, use about 2 tablespoons of the oil used earlier in your wok. Briskly fry the garlic, chili peppers curry leaves and salt until fragrant.

Turn heat to medium-low; add the butter, soy sauce and the sugar.

Next, add the egg yolks, squeezing through a sift and finally the prawns that were fried earlier.

Add more salt if desired at this point.

Stir-around to coat and fry until the little bits of egg start to brown.

Serve hot.

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