Malaysian Butter Prawns
This classic Malaysian dish is an easy to make and brings Asian flavours straight to your kitchen. The recipe separates the egg white from the egg yolk to bring about its true potential, by using the white to create a crispy batter for the shrimp and using the creaminess of the yolk to enrich a decadent sauce.
- Prep Time:
- 5 min
- Cook Time:
- 15 min
- ¼ cup ( 60 mL ) unsalted butter
- 4 tbsp ( 60 mL ) chopped garlic
- 2 tbsp ( 30 mL ) curry leaves
- Red Thai chili to taste
- 1 1/2 tsp ( 7.5 mL ) sea salt
- 1 1/2 tbsp ( 25 mL ) sugar
- ½ cup ( 125 mL ) evaporated milk
- 2 eggs, separated
- 8 prawns (extra jumbo)
- ¾ cup ( 175 mL ) corn starch
- Canola oil, for frying
Brown butter in a non-stick pan on medium-high heat. Add garlic, curry leaves, and Thai chili, and continue to stir until leaves have crisped up.
Add sea salt, sugar, evaporated milk, and egg yolks; cook until reduced to about half the volume.
While the sauce is reducing, whisk egg whites and corn starch together; drench prawns in mixture, deep fry at 375°F (190°C) for about 1 minute, or until golden brown and crispy.
Once prawns are fried, add them into the sauce and cook for about 1 minute just to coat them.