Words cannot begin to describe how much I love and lust after butter prawns. This recipe is just so uniquely Malaysian - it totally captures the essence of Chinese, Indian and Malay cooking resulting in a to-die-for concoction! Head-on prawns are best for this recipe to fully display the rich flavours and colours of this dish. The fresh curry leaves lend an irreplaceable fragrance to this dish that is enhanced by the presence of bird's eye chilli peppers. Prawns poached in oil, then fried in butter, garlic, chilli peppers and super fragrant curry leaves - what's not to love?!
Ingredients:
15 head-on prawns, shell on - deveined and remove eyes
A handful of fresh curry leaves
6 tbsps butter
5 egg yolks
3 cloves garlic, minced finely
4-5 bird's eye chilli peppers, seeded and finely chopped
1 tsp salt
1 tsp soy sauce
1 tsp sugar
Dash of Shaoxing Wine (Chinese Rice Wine)
Dash of white pepper
Method:
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 tbsps of the oil used earlier in your wok. Briskly fry the garlic, chilli 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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