Spicy fragrant butter prawns

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butter oil egg floss ingredient

5 eggs yolks (whisked)

5 Tbsp pure butter

1 Tbsp olive oil



(serves 6)

1 kg medium size sea prawns (pointy parts removed)

2 Tbsp pure butter

1 Tbsp olive oil

8 sprigs curry leaves (discard stems)

2 bird-eye chilis (seeds removed, roughly chopped)

1 tsp brown sugar

sea salt (to taste)

lime (cut into wedges)


2 sprigs curry leaves

1 sliced red chili


  1. Heat butter and olive oil in a large chinese wok. Oli mixture must be very hot but not smoking. Make a tornado swirl in the hot oil with a ladle. Swirl only one direction. Slowly pour the whisked egg yolk in a fine stream into the bubbly hot butter oil tornado. Keep swirling until all the egg yolks turns into a foamy and raises. Do not stop, continue to swirl until the egg floss becomes slightly brown and starts to smell fragrantly irrisistable. Immediately strain the egg floss from the butter oil using a sieve. Leave the egg floss aside to cool.
  2. Reuse the butter oil from the egg floss, pour back into the wok and add in some more butter and olive oil.
  3. Put in all the chopped bird-eye chilis and curry leaves. Add prawns. Fry them on high heat till they are slightly burnt and fragrant. Then sprinkle in sugar and sea salt to taste.
  4. Stir in the egg floss and cut the heat. Garnish with some curry leaves and sliced red chili. Serve with some lime wedges on the side. It is finger licking good.

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