How to Prepare Tasty Butter Prawn with Salted Egg and Floss Garnishing

Butter Prawn with Salted Egg and Floss Garnishing. Great recipe for Butter Prawn with Salted Egg and Floss Garnishing. Delicious and aromatic flavour combination of butter, salted egg and curry leaves makes the prawn taste so good. Its callled Nai Yau Har in Seafood Restaurants and there are two varities, one is dry butter style and the other.

See great recipes for Butter Prawn with Salted Egg and Floss Garnishing too! Sumptuous shrimp cooked with butter and lots of garlic added with a twist of salted egg yolks is irristably delectable. Ideal for great lunch and dinner! You can have Butter Prawn with Salted Egg and Floss Garnishing using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Butter Prawn with Salted Egg and Floss Garnishing

1. You need 10 pcs of Tiger Prawns.
2. It's 2 of chicken egg yolks.
3. It's 2 of salted egg yolks (boiled).
4. You need leaves of Curry.
5. Prepare of Birds eye chilli (optional).
6. Prepare of Evaporated milk.
7. You need of Butter.
8. You need 1/2 tsp of salt.
9. Prepare 1/4 tsp of sugar.

Its callled Nai Yau Har in Seafood Restaurants and there are two varities, one is dry butter style and the other is wet butter style.. 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 with deliciously tasty egg floss, a more than generous garnish for this heavily seasoned dish.

Butter Prawn with Salted Egg and Floss Garnishing instructions

1. Add butter and some oil to wok and create a swirling motion, then add in the egg yolks and continue the swirling until bubble foam appear and brownish color and set aside. Let it cool down and you will have egg yolk floss..
2. The prawn you need to Fly Oil or "Fei Yau" for 15 seconds in a wok of hot oil and set aside. You can also coat with crispy powder or flour to the prawn and fry it to make it crspier for dry style. Set the prawn aside..
3. Add in butter to wok and stir fry some chilli and curry leaves till aroma, then add in 1/2 can of evaporated milk and continue to stir fry. Stir until the evaporated milk dry, to make dry style or leave some gravy for wet style. Add in the egg floss and salted egg yolk and seasoned with salt and sugar. Finally add in the prawn and mix everything together and serve..

In a hot wok, add oil and butter. Drop in the shrimp or prawns, still in their shells. Cook until the shrimp turns orange. In the same wok, add more butter and garlic. Add in the salted duck egg yolks to the butter.