Name: Seafood Butter Prawns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.1 lbs Large Prawns (shell-on, deveined); 0.4 cup Unsalted Butter; 0.5 cup Evaporated Milk; 3 large Egg Yolks (beaten for floss); 3 sprigs Fresh Curry Leaves; 4 pieces Bird's Eye Chilies (sliced); 1 tsp Sugar; 0.5 tsp Salt; 2 tbsp Cornstarch; 2 cups Vegetable Oil

"Indulge in succulent, jumbo prawns coated in a rich, buttery sauce infused with the fragrance of curry leaves and spicy bird's eye chilies. Topped with delicate, golden egg floss, this dish is a crowd-pleasing masterpiece of Malaysian-Chinese fusion that balances creamy, salty, and spicy notes perfectly."

Ingredients

Qty	Item
1.1 lbs 500 g	Large Prawns (shell-on, deveined)
0.4 cup 100 g	Unsalted Butter
0.5 cup 120 ml	Evaporated Milk
3 large 3 pieces	Egg Yolks (beaten for floss)
3 sprigs 3 sprigs	Fresh Curry Leaves
4 pieces 4 pieces	Bird's Eye Chilies (sliced)
1 tsp 5 g	Sugar
0.5 tsp 3 g	Salt
2 tbsp 16 g	Cornstarch
2 cups 475 ml	Vegetable Oil

How to Make Seafood Butter Prawns

Clean the prawns by trimming the feelers and legs. Pat them completely dry with paper towels and toss them lightly in cornstarch.

Heat the vegetable oil in a wok over high heat. Deep fry the prawns for 2-3 minutes until they turn orange and crispy. Drain and set aside.

To make the egg floss, keep about 4 tablespoons of oil in the wok over medium-high heat. Whisk the egg yolks. Slowly pour the yolks in a thin stream while stirring the oil rapidly in a circular motion with a spatula to create fine threads. Once golden, strain the floss and set aside on a paper towel.

Clean the wok. Melt the butter over medium heat. Once bubbling, add the curry leaves and bird's eye chilies, sautéing until fragrant.

Pour in the evaporated milk, sugar, and salt. Stir constantly until the mixture bubbles and begins to thicken into a creamy sauce.

Toss the fried prawns back into the wok. Stir quickly to coat every prawn in the buttery sauce.

Garnish with the prepared egg floss and serve immediately while hot.

·
Always pat the prawns dry before frying to ensure they get crispy and avoid oil splattering.
·
For the finest egg floss, use a funnel or a squeeze bottle to drizzle the yolks into the hot oil.
·
Do not overcook the evaporated milk sauce or it may split; keep the heat at medium and stir constantly.
·
Shell-on prawns are traditional as they hold the sauce better and keep the meat tender.

Frequently Asked Questions

Can I use peeled prawns for this recipe?

Yes, but shell-on prawns are recommended as the shell protects the meat from overcooking and provides more surface area for the sauce to cling to.

What is a good substitute for evaporated milk?

You can use heavy cream for a richer finish, though evaporated milk provides the authentic Malaysian flavor profile.

How do I prevent the egg floss from clumping?

The secret is to stir the oil in a fast, consistent circular motion while drizzling the egg very slowly.

Is this dish very spicy?

It has a mild to moderate kick. You can adjust the heat by reducing the number of bird's eye chilies or removing their seeds.

Step-by-Step Visual Guide

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