12 people
1 kg prawns (devein but leave skin on)
2 tbsp corn flour
2 tbsp rice flour
1 tsp salt
1 tsp white pepper
oil (for deep frying)
4 eggs (separate egg whites and egg yolk)
1 cup margarine
1 cup vegetable oil (for frying)
2 sprigs curry leaves
4 chili padi
1 tbsp salt
1.5 tbsp sugar
1 tsp white pepper

Recipe Courtesy of
Asian Food Network

Malaysian Butter Prawns

Hot margarine, generously coated over umami-bursting prawns. With each bite, strong licks of curry, pepper, and chilli padi tickles the tongue. Soothe the heat withdeliciously tasty eggfloss, a more than generous garnish for this heavily seasoned dish.

Difficulty: Easy

Preparation: 15 min
Cook: 10 min
Clean up: 15 min

Steps: 4 steps
14 Ingredients

Difficulty: Easy
Steps: 4 steps
14 Ingredients

Preparation: 15 min
Cook: 10 min
Clean up: 15 min

Instructions

Combine prawns with egg white and flour
- Lightly toss the prawns in salt and white pepper and crack one egg white and fold everything together before dusting with corn and rice flour.
- Fold gently until all is combined

Fry prawns
- In a wok, add in oil and bring to high heat and deep fry the prawns for about 4-5 minutes until prawns become bring orange. Drain the prawn on onto the strainer and set aside.
| To ensure your prawns are nice and juicy, soak them in some sugar water before cooking
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Make egg floss
- In a bowl, whisk egg yolk until slightly pale and set aside
- In another wok, melt all the margarine then add the oil and bring to high heat. Once the butter has melted and slight bubbling, whisk the egg yolks rapidly and slowly trickle the egg mixture into the hot oil whilst mixing the oil and egg mixture rigorously.
- The heat should be medium to high heat.
- Continue to stir for the next 1 to 2 minutes

Add in spices
- Next add in the sliced chili, curry leaves, salt, white pepper and sugar and continue to stir for another minute

Plate and Serve!

Strain the egg floss onto a strainer then add it on top of the prawns and serve immediately

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Name: Malaysian Butter Prawns
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H25M0S
Yield: 12 people
Cuisine: Asian
Ingredients: 1 kg prawns (devein but leave skin on); 2 tbsp corn flour; 2 tbsp rice flour; 1 tsp salt; 1 tsp white pepper; oil (for deep frying); 4 eggs (separate egg whites and egg yolk); 1 cup margarine; 1 cup vegetable oil (for frying); 2 sprigs curry leaves; 4 chili padi; 1 tbsp salt; 1.5 tbsp sugar; 1 tsp white pepper