Amongst all the encouraging feedbacks, here’s a unique one from Eric Tan, a reader in Malaysia, that’s a wonderful recipe I didn’t ask for. When I saw this popular Malaysian recipe, Butter Prawns, fine tuned by himself appearing in my inbox, I said to myself that was a must to try. Yet, without any reason, it took me quite a long time to try it out. Finally, I’m glad I did. It’s a fantastic dish. Thank you, Eric.
The butter prawns were so creamy and delicious. Although Eric made a remark that the curry leaves are optional, I strongly recommend to use them, that often used in Malaysian and Indian cuisine, because you’ll find the little leaves add extra aroma and enrich the taste of the dish. Eric’s recipe calls for salted egg yolks. Excellent, I still had some homemade salted eggs in the fridge. By stirring in the mashed salted egg yolks, not only did the whole dish was brightened up, but also created more depth in the savoury taste.
Butter Prawns (Printable recipe)
- 12 large prawns/shrimps, trimmed and deveined
- 2 salted egg yolks, steamed and mashed
- 2 Tbsp butter
- salt, to taste
- 1 tsp sugar
- 1/2 tsp chicken powder
- 1/4 can evaporated milk
- 10 pieces curry leaves
- 1 to 2 chillies, optional
- Trim prawns and devein. Rinse thoroughly and pat dry. Set aside.
- Heat oil and deep fry prawns until 80% done. Drain out on kitchen papers to absorb excess oil. Set aside.
- Heat 2 tablespoons of butter over low heat until melted. Add curry leaves, chillies (if you want to use), stir fry for 2 minutes until aromatic. Add evaporated milk, sugar, chicken powder. Season with salt. Continue to cook over medium heat until sauce thickens. Toss prawns back to wok, stir constantly. Increase heat to high and cook until sauce dries up. Sprinkle salted egg yolks. Stir to combine. Serve hot.