This is a dish that earns the “butter” in its name, although not so much in the prawns as in the accompanying egg floss. Amazing, really, considering how delicately fluffy and light that topping is. Definitely not the ideal thing to have the day before going for a lipid panel, ha-ha.
What’s even more amazing is how easy it is to make. The prawns you fry separately (I have them butterflied at the market to save me the trouble). For the floss, you need at least three large egg yolks, very well beaten, and twice their amount in butter or margarine (about five or six tablespoons in this case), plus oil — uh-huh, you need that much or you’ll just end up with scrambled egg. For aromatics, curry leaves if you can get them, otherwise basil or pandan (screwpine, minced) will do. And chopped chilies, of course.
Ready? Bring out your wok or any wide frying pan and heat it up real good. Ladle in the butter and about a tablespoon of oil (that’s to keep the butter from burning). Use a big ladle to swirl everything around until melted and bubbly, then pour in the beaten egg in a thin stream while stirring away so the yolk separates into strands, like cotton candy. Stir in the aromatics as well. Keep at it until golden brown, then pour the lot over the fried prawns (in a wire strainer or colander), allowing the extra butter/oil to drain away, leaving you with the crispy floss. Sprinkle a teaspoon of sugar on top while hot. Transfer prawns to plate and top with the floss. Enjoy responsibly.
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