Egg Floss Butter Prawn / 蛋丝奶油虾 / エッグフロスバタープラウン

Egg Floss Butter Prawn is one of the popular prawn dishes that you can find at many seafood restaurants in Malaysia. It is a must-order dish whenever we go back to Malaysia, from before we got married until now. 

The main ingredients are prawn, butter, egg and curry leaves. Crispy deep-fried prawns with the flavorful egg floss topping that is buttery, sweet, salty, and spicy. It is simply irresistible, who doesn't like it?

When cooking it at home, I like to use glass prawns for their sweet flesh and softshell but you can use other type of prawn or even shelled prawn.

Egg Floss Butter Prawn / 蛋丝奶油虾

Ingredients (2-3 servings):

Prawn

6 large prawns 

¼ tsp salt

½ egg white
2 tbsp potato/corn starch

½ cup cooking oil for deep-frying

Egg floss

2 egg yolks

½ tsp sugar

Pinch of salt

100 g unsalted butter

Cooking oil (if necessary)

Seasonings

2-3 cloves garlic, chopped

1 red chili, sliced

1 sprig curry leaves

1 tsp sugar

¼ tsp chicken stock powder

Methods:

1. Clean and devein the prawns then pat dry with a paper kitchen towel.
2. Add in the salt and egg white, mix well. Then add in the starch to coat each prawn.
3. Preheat the oil in a medium pan. Fry the prawn until golden brown. Remove from the pan and set aside to drain the oil. 
4. To prepare the egg floss, whisk the egg yolks together with the salt and sugar. Transfer it into a measuring cup or any container comes with a spout for easy pouring. Set aside.
5. Put the butter into the same pan, add in extra cooking oil if necessary. Must have enough oil to float the egg strands to produce egg floss. 
6. Adjust the heat to medium, gently pour in the egg yolks in a fine stream while stirring the oil with the back of a ladle rapidly.
7. Turn the heat to low, continue to cook the egg strands for a few seconds.
8. Add in the seasonings and stir fry until the oil turned foamy. Add in the fried prawn, stir to mix then remove from the heat immediately.
9. Pour everything in a metal strainer to drain the oil.
10. Transfer to a serving plate and serve warm.

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奶油虾原本是年夜菜之一但觉得太多了就隔天才煮。这些年在日本吃的年夜饭都没认真的煮过。今年做了自己想吃的碱水糕沾凤梨排骨汁吃，想不到这样的吃法哥弟俩都很喜欢。明年再煮，让这道菜成为将来哥弟俩回家吃饭的理由。

我们的简单年夜饭：

• 茄汁凤梨排骨+碱水糕
• 韩菜 参鸡汤
• 芋圈+麻辣鸡柳
• 香菇焖笋片
• 奶油蒜香扇贝和虾仁
• 双色馒头 (没拍到)