Butter Prawns with Egg Floss, A Popular Prawn Dish Served in Seafood Restaurants
Butter Prawns with Egg Floss is a perfect match of flavours. The creamy taste of butter with the sweet and salty flavoured egg floss, in addition to the crispy prawns makes this dish simply irresistible and totally addictive. There’s no surprise that this is a must-order dish in seafood restaurants! This popular butter prawn dish is also served during festivities, especially in wedding banquets, as Prawns are regarded as a symbol of prosperity by the Chinese, associated with the idea of happiness and joy.
However, with a little effort, you can also easily make this impressive Butter Prawns with Egg Floss at home too, especially for special occasions like Chinese New Year reunion or get together dinners. Your guests will surely be impressed!
The Key To Crispy Prawns: Double Fried For Extra Crispiness
To cook Butter Prawns with Egg Floss, first deep fry the prawns, then fry the egg floss and mix everything together. Just before deep-frying, coat the prawns with salt and cornflour. Deep fry in hot oil over high heat till golden in colour. Remove from heat.
Then reheat the oil and briefly fry the prawns for a second time to make them more crispy. Quickly remove from wok and drain off excess oil. Then prepare to fry egg floss.
How To Make Crispy Golden Egg Floss, The Key Component of Butter Prawns
The most special part of this dish is certainly the egg floss. Since the egg floss is the star for this dish, extra care is needed to make the egg floss. Start with a clean wok. Add in new cooking oil. Then use low heat to heat up the cooking oil. At the same time add in the butter and stir till butter is completely dissolved. Once the butter is fully melted, it is now time to make the egg floss.
Using the back of a soup ladle, continuously swirl the oil quickly in one direction. At the same time, slowly drizzle in the beaten egg yolks from a height to form a fine stream. Continue stirring until all of the egg yolks have been drizzled into the oil. Once fine strips of egg floss is formed, stop stirring.
Fried Butter Prawns Coated With Irresistibly Delicious Egg Floss
Change to a wok spatula and using low heat, continue to fry till oil starts to become foamy (bubbles will bloat up). Quickly add in diced chillies, curry leaves, seasonings and then the fried prawns. Be sure to keep watch if the egg floss have crisp. Mix well and quickly off the heat.
Pour the buttery egg floss and prawn mixture into a strainer with a bowl underneath to catch the buttery oil. Wait till the oil is drained off and the golden egg floss is dry and we are done! Transfer the fried prawns with the coated egg floss onto a serving plate and served immediately.
Amazing Flavours In This Prawn Dish: Buttery, Sweet, Savoury and Fragrant.
This Butter Prawns with Egg Floss dish is usually cooked using shelled prawns for better flavour and presentation. The egg floss topping is buttery, crispy, sweet and savoury. The flavour is also greatly enhanced with the addition of curry leaves and some heat from the bird’s eye chilli.
The delicious and aromatic flavour combination of butter, crispy, sweet and a touch of salty egg floss, together with curry leaves makes the deep fried prawns taste so heavenly delicious. With a little effort, you can now cook this fabulous seafood restaurant dish in the comfort of your home.
So Enjoy!
Butter Prawns With Egg Floss 蛋丝奶油虾
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Ingredients
Ingredients for frying Prawns:
- 5 prawns, Large
- 2 tbsp cornflour
- 1 tsp salt
- 2 cups cooking oil, for deep frying
Ingredients for Making Egg Floss:
- 4 egg yolks, beaten
- 100 gram butter, or margarine
- ½ cup cooking oil
Other Ingredients and Seasonings:
- 3 cloves garlic, chopped
- 3 bird's eye chillies, diced
- 2 sprigs curry leaves, only use the leaves
- 1 tbsp sugar
- 1 tsp chicken stock granules
Have ready ingredients needed to deep fry the prawns
First, clean the prawns. With a pair of sharp kitchen scissors, first cut the rostrum which is the sharp spine above the prawn head. Then trim off the top, whiskers and the legs of prawns. Next, cut off the telson which is the sharp point at the tail. Lastly, using a toothpick, prick in to the middle to devein the prawns.
Then rinse the prawns with cold water. Drained and pat dry with paper towels. Place in a big bowl, marinate with salt and coat with cornstarch. Then get ready to deep fry the prawns.
To deep fry the prawns, first heat up oil in wok over medium heat till hot. To check if oil is hot enough, place a wooden chopstick into the hot oil. If oil is ready, small bubbles will bubble aroud the chopstick. Dab off excess cornflour and place the coated prawns slowly into the hot oil. Deep fry for 2 to 3 mins on one side till prawns are cooked through and turns golden brown. Remove from oil and drain on strainer.
Then heat up the oil again and double fry the prawns again to retain its crispyness. Set aside while we make the egg floss.
Have ready ingredients and seasonings needed to make the egg floss.
Separate 4 egg yolks. Use a fork to lightly beat the egg yolks. Strain the egg yolks over a sieve into a measuring cup to ensure a smooth egg yolk mixture.
Then chop garlic, dice bird's eye chillies and curry leaves. Then get ready to make the egg floss.
Have ready a clean wok. Add in clean cooking oil. Then heat up the wok over medium low heat. Next add in the butter. Stir until butter is completely melted.
With one hand holding the measuring cup, drip down the egg yolk liquid from a high point slowly and consistently to form a fine stream, while stirring vigorously using the back of a ladle with your other hand. It is important to stir continously with the back ladle in one direction throughout the process of dripping down the egg yolk. Keep stirring the oil even after pouring all the egg liquid into the oil. Once the fine egg strips are formed, then stop stirring.
Turn to low heat and use a wok spatula to fry the egg strips mixture till oil starts to become foamy. When the oil starts to bubble, add in the chopped garlic, curry leaves, bird's eye chillies, sugar and chicken stock granules. Then add in the fried prawns and immediately off the heat. Give a quick stir to mix and we are done!
Remove from heat and pour the egg floss and prawns over a sieve to drain off oil. Set aside till the egg floss is dry and ready to be served.
Place the fried prawns with egg floss on a serving plate. Serve immediately and Enjoy!
Instructions
Prepare to Deep Fry Prawns:
Prepare to Cook Butter Prawns with Egg Floss:
Enjoy!
Recipe Video
Notes
- To deep fry the prawns, make sure the oil is hot and fry over high heat. Also, do not cook the prawns for too long. Otherwise they will be overcooked.
- Remember to dry the prawns after cleaning to prevent any splashing or injury when deep fry.
- If more egg floss is preferred, add in an extra egg yolk before frying.
- It is important to only use MEDIUM LOW heat when frying the egg floss. Otherwise the egg floss will turn brown.
- Stir continuously in ONE direction using the back of the label when frying the egg floss. Once fine egg floss is formed, stop stirring. Otherwise it will break up. Then use low heat and a spatula to fry till oil becomes foamy. (Bubbles will start to form).
- The egg yolks will cook into threads as thin as hair. The slower and thinner the drip the more crispy is the egg floss. Avoid pouring too fast or you will get a fried egg yolk.
- Ready crispy egg floss will not soak in excess oil when leave to drain.
NUTRITION
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