Hello Everyone! Today’s recipe is one of my favourite dishes that I simply cannot resist whenever I see it available on the menu of any restaurant that I go to. To be perfectly honest, it’s not about the prawns (or sometimes chicken) that makes me crave for this dish, but for the yummy egg floss that accompanies the protein. The egg floss is buttery, crispy, and a touch salty. I’m not quite sure as to how to explain it’s flavour besides what I have just said because when you think about it, it’s just fried in butter and oil, and topped over the protein that’s stir-fried in all the other flavours. Nonetheless, I love it.
I’ve not seen this dish in Asian restaurants around Sydney, and I don’t particularly know why since it’s quite popular in Chinese restaurants here. I guess that sort of explains my cravings for them whenever I’m back in Brunei. Since I have a confused and inexplicable love for this dish, I thought I’d give it a go and make it at home. I’ve never made this dish before, and to be honest, I can’t get the egg floss as thin and as crispy without browning them too much, as those in the restaurants, but I think I’ve pretty much nailed the dish in terms of its taste.
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4
INGREDIENTS
- 500g prawns, shelled and deveined
- 50g unsalted butter
- 3 egg yolks, beaten
- 2-3 garlic cloves, minced
- 2-3 sprigs curry leaves
- 2 red bird’s eye chillies, sliced
- 3 tbsp vegetable oil
- Ground salt and black pepper to taste
METHOD
- Heat the butter and oil in a medium-sized frying pan or wok over medium-high. Season the beaten egg yolks with a bit of salt.
- Continuously swirl the oil quickly in one direction and then add the beaten egg yolks in slowly from a height. Continue swirling until the oil is foamy and the egg is crispy, about 3-4 minutes. Remove the heat and transfer the egg floss to a sieve to drain out any excess oils. Set aside.
- Heat a bit more oil in the same frying pan and sauté the chillies, curry leaves, and garlic together until fragrant.
- Add in the prawns and season with a bit of ground salt and black pepper. Toss and leave to cook, about 6-8 minutes.
- Once the prawns are cooked through, transfer to a serving dish and top with the egg floss.
- Serve immediately with steamed rice and enjoy!
BON APPÉTIT
– Ally xx
AMCARMEN'S KITCHEN 