This recipe has been perfected over and over again until I find it just right. Depending on whether you like it hot or mild, adjust the amount of bird’s eye chili accordingly. Use the biggest prawn & calamari that you could get. You can even use lobster for this recipe. The taste will blend nicely in your mouth.
Prepare the prawn & calamari...
For the prawn, Remove the head & devein them, leaving the shell intact.
For the calamari, cut them into 4x4cm squares. If you have time, you could make crosses pattern with a knife on the calamari squares so that they look nice.
Deep fry the prawn & Calamari for 20 seconds & set aside
If you use lobster, slice them into 2 pieces, from head to tail and fry for 25 seconds.
Egg Floss Topping...
Melt 2 tbsp of salted butter
Add 6 tbsp of canola oil
Keep swirling oil & butter under high heat. Use a ladle bottom.
Add 4 egg yolk and keep swirling
Add 1 teaspoon sugar & 1/4 teaspoon of salt and 6 pieces curry leaves quickly
When it turns brown & flossy, strain the floss of the oil
Prepare the prawn & calamari...
For the prawn, Remove the head & devein them, leaving the shell intact.
For the calamari, cut them into 4x4cm squares. If you have time, you could make crosses pattern with a knife on the calamari squares so that they look nice.
Deep fry the prawn & Calamari for 20 seconds & set aside
If you use lobster, slice them into 2 pieces, from head to tail and fry for 25 seconds.
Egg Floss Topping...
Melt 2 tbsp of salted butter
Add 6 tbsp of canola oil
Keep swirling oil & butter under high heat. Use a ladle bottom.
Add 4 egg yolk and keep swirling
Add 1 teaspoon sugar & 1/4 teaspoon of salt and 6 pieces curry leaves quickly
When it turns brown & flossy, strain the floss of the oil
Use oil absorbing kitchen paper towel to remove the oil
Keep them aside as garnish
Keep them aside as garnish
Cheese & butter Sauce..
Under low heat,
Add ½ block of butter (Unsalted)
When the butter melts:
Add 1 tablespoon of minced garlic,
A handful of crumbled curry leaves
5 thinly sliced bird’s eye chili
When the garlic turns light brown:
Add 1/2 cup of evaporated milk
½ teaspoon of salt
2 teaspoon of sugar
Add parmesan cheese
Add the prepared prawns & calamari or lobster
Increase the heat into high and continue to stir for another 1 minute
Sprinkle with egg floss & coriander Leaves.
As an alternative to the Egg floss or an addition, here's the recipe for Nestum cereal topping:
Heat 3 heaped table spoon of butter
Add 1/2 teaspoon of salt
1 tablespoon of sugar
1/2 tablespoon of grounded black pepper
3 pieces of sliced bird's eye chilli
Handful of crumbled curry leaves
Keep stir frying for 2 minutes
Add a 2 cups of Nestum cereal
Stir fry for another minute
Add to the prawn.
This would be the best ever butter & cheese prawn you will ever taste. Bon appetit.
wow...juz the recipe i ve been searching for last week. i goreng my prawn..i didnt remove the head and shell.. ingatkan nak tambah garing...terus jadi xgaring...
ReplyDeletewht could it be ?? is it maybe the oil xcukup panas whn i put the pranws in ??
The prawn & calamari should not be garing or overcooked. It will lose it's juice. Fry them under high heat 20 seconds only. Maximum 30 seconds. Because while stir frying with the creamy sauce, you will further cook them.
ReplyDeleteRemove the head, retain the shell but devein the prawn. Happy trying & let me know.
thanx for de info bro !!!
ReplyDeletenak tanye g leh x ..
i alwiz think the prawns look really nice with the head .. klu nak retain head gak cmne ?
will it spoil the dish ?
sorry byk tanye lak..hahaah !!
thanx !!!
thanx a million for the tips !!really appreciate it...
ReplyDeleteLooks yummy!
ReplyDeleteYou could retain the head. It will taste good too but it is easier to serve & eat the prawn without the head. And the sauce would absorb better to the flesh without the head.
ReplyDeleteu r rite !!!i tried it this time without the head...it taste really better then with the head becoz the sauce penetrates better inside the flesh without the head.. and the shell gives a better colour as it cooks without the head..yum yum...thanx for de tips bro !!!
ReplyDeleteTry the mee siam recipe
ReplyDeleteHow many prawns should we use in proportion to the sauce?
ReplyDeleteYou should really mention the ingredients needed first.
ReplyDeleteHi SK Lee..
ReplyDeleteSorry about the late reply as I was outof town. For that amount of sauce you could use around 6 large prawns & 2 large squids.
2) Your egg floss probably did not have enough oil of probably the heat is too low. Another common error is not swirling the oil before and during the process of adding the egg yolk. and then the swirling must continue until the egg yolk turns light brown.
3) Never use Olive oil under intense heat or for frying. Olive oil are unstable and under high heat it carbonise. Which is of course not edible and may cause cancer. Olive oil are meant to saute the food, stir fry or used as dressing.
4) The egg yolk topping could also be substitued with nestum & more curry leaves, salt & sugar added during the final stages of cooking the dish.
Try them and let me know
Thanks for all the answers, they all proved to be extremely helpful.
ReplyDeleteI tried making it again this morning, but messed up a little. I was out of evaporated milk, so I used low fat milk and condensed milk, and cut the sugar. Didn't turn out to be too bad. I was also out of cheese, which is a disaster.
I learned my lesson and didn't replace canola oil with olive oil. I used normal cooking oil instead. Thanks for the info on the intensely heated olive oil.
Family still loved the prawns in the end.
I have a few more questions I would like to ask though. Hope you wouldn't mind to spend some time answering them out.
1) My family isn't big fans of squids. So if I don't use squids how many prawns should I use?
2) How many egg yolks should I use for the floss?
3) Is the butter and oil suppose to turn darker when it is under high heat? (while making the floss) How do I know if it is hot enough?
4) How do you remove the vein from the prawns without peeling out the shells?
5) Sorry if this question is a bit ridiculous, but I am quite a specific person. How much Parmesan cheese (for the sauce), salt and sugar (for the floss) should be used?
6) Is it bad if I replace Parmesan cheese with a sliced cheese? Cheese is not very affordable here.
7) Is coriander leaves necessary? And how do I get them?
Prawns are my favourite seafood. And thanks to you, the prawns I made using your recipe are my favourite prawns. I'm not a professional chef, just a teenager who enjoys cooking and eating (and many more stuffs). I'm really proud.
Thank you, and I hope you'll answer my questions, and also best of luck on your cooking journey. Looking forward to see more excellent recipes from you.
Hi SK Lee..
ReplyDeleteIf you opt not to use the squid, use around 6 to 8 pieces of big shrimps.
For the eggfloss, use at least 4 egg yolk
The purpose of adding the canola oil is to make the butter withstand heat, however it is not intended to keep the high heat for a long time. You need to be quick. In swirling the butter/oil mixture
For this cooking, use any kind of powdered cheese.
Not sure where u live, but if u live in Malaysia, coriander leaves could be found in any groceries store. They call the Daun ketumbar in Malay or other name is Cilantro in English. It is not really necessary tough.
I've added some changes in the recipe to be more precise. And also an alternative of the Egg floss. This method uses Nestum cereals..
You can mix them with the egg floss too.