Ingredients
500g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
1 tbsp curry leaves
½ tbsp chopped chilli padi, optional
Seasoning
½ ts salt
½ tsp sugar
dash of chicken granules
Method
1. Heat up up oil for deep-frying, put in prawns and deep-fry until cooked. Dish and drain.
2. Combine egg yolks, evaporated milk and mix well.
4. Heat up wok, melt butter with low heat. Slowly pour in mixture 2, keep stirring until the mixture form into fine shreds. Add in curry leaves, chilli padi, seasoning and mix well.
5. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.
7 comments:
Hi there,
I always fail to get that fine shreds. Any idea why?
another way is :
Cook over high heat, pour it over a not-too-fine drainer n stirring frequently for 1-2 minutes.
Hi..
I wonder if you can upload the video to do the shred part...
thanks in advance...
thumb up for you...
Yummy looking prawns. This dish is usually served in most Chinese style course dinners.
Looks very good... Tell me I have often noted that in Chinese cuisine... the prawns aren't cleaned out properly.. meaning the black stuff in the back of the prawn..
Is this potentially harmful? Can people get sick?
Do let me know.. Thanks!
Hi Absar,
The blck part is the intestinal tract of the prawn. It's edible but most people remove it for asthetics (the prawns look nicer). It's not harmful and will not make you sick so I wouldn't worry.
Consider that people eat pork intestines as a side dish by themselves and are fine (though, I personally don't like pork intestines).
Hi little guy,
How do I make it creamy like the ones you can get in little Chinese hawker stalls?
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