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400g tiger prawns (shrimps), lightly
sliced on the back
de-veined (leave shells intact)
3 egg yolks
20 pieces curry leaves
1 red chili or bird's eye chili
Marinade:
½ teaspoon salt
½ teaspoon sugar
½ teaspoon cornstarch
Seasoning A:
3 tablespoons butter
3 tablespoons cooking oil
½ teaspoon sugar
Seasoning B:
300g evaporated milk
1 tablespoon butter
1 teaspoon sugar
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Method:
Mix prawns with marinade and set aside.
Heat oil in the wok, deep-fry the prawns until golden brown, scoop out
and set aside. Cook seasoning A in low heat, add in egg yolk, 10
pieces of curry leaves, shredded chilies and stir-fry to form egg
shreds. Scoop out and set aside. Heat oil in the wok, add
in remaining curry leaves, shredded chilies and seasoning B, stir
until to form a paste, add in prawns and stir-fry well. Garnish
prawns with egg shreds before serving.
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