EPISODE 3: Butter Prawns with Egg Floss trick! 

There are so many delicious Malaysian dishes but one that we like to order if we see it on the menu is butter prawns! Especially if it comes with egg floss. The most difficult thing to learn how to cook for butter prawns is the tantalizingly salty, sweet, fluffy and crispy egg floss with that beautiful scent of curry leaves but I recently came across an ingenious trick for making the egg floss that I had to try out. Peter learnt how to devein prawns from Mum too.

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INGREDIENTS

BUTTER PRAWNS
10 smallish sized prawns
2 tablespoons standard plain flour
1/2 teaspoon salt
2 cups (500 ml) cooking oil

EGG FLOSS
7 egg yolks
2 tablespoons evaporated (carnation) milk
100 grams (3.5 oz) butter
Small handful of curry leaves
3 red chillies
3 garlic cloves
1/2 teaspoon sugar
1/2 cup (125 ml) cooking oil

NB: You also need a ziplock bag and a thick needle

ADDITIONAL SAUCE
Approx. 1 1/2 cup (375 ml) evaporated (carnation) milk
1/2 a tomato 
Pinch of salt
Pinch of coriander powder
Pinch of sugar 
Sprinkle of white pepper
Small cube of butter
A few curry leaves

We created this new series while being in lockdown so we hope you enjoy learning how to cook together with us and this video on how to make Malaysian butter prawns and egg floss. Let us know if you attempt the recipe! 

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