Note : The Souvenirs are still up for grabs... to enter just click here... Hurry... hurry... its closing midnight 2nd February 2011....
One dish that my kids would asked their Aunty Lili (Mr H younger sister), to order when we go out for family dinner at Batu Kawan Seafood Restaurant... is Buttered Prawns. They love the prawns that were covered in crunchy, sweet egg floss. I have yet to see Buttered Prawns featured in the menu in any Chinese Restaurants around Perth... (if anyone has... do let me know...).
Preparing the prawns is the easiet part, but making the egg floss is tricky... as it requires both hands ~ one hand to hold the container while making sure that the eggs were poured in a steady stream... while the other has to vigorously stir the eggs in the wok... it was too difficult for me!!! my brain couldn't cope with that... shhh....that was just an excuse so that I have less 'work' to do .... I leave this tricky bit for Mr H to do, while I tried to take some shots... unfortunately my shots were all blur ... sorry...
The kids were happy and contented for the day... It will be many...many... moons before I cook this dish again... Lots of oil and butter were used that left my kitchen floor 'oily' and slippery... more work!!!
Recipe: (serve 6-8)
1 kg of prawns - deveined2 stalks of curry leaves1-2 pandan leaves - cut into 1 inch strips50g of rolled oats5 egg yolks - lightly beaten3 cloves of garlic100g butter plus 3 tablespoon of oil1/2 cup of milk2 tablespoon of sugar
cut up bird's eye chillies (optional)
To make Egg Floss
- Heat up the wok on high heat. Add butter and cooking oil.
- Once the butter melted and start to bubble, add the egg in a steady stream . This requires 2 hands operation, one hand pouring egg, while the other has to vigorously stir.
- Keep on stirring until the egg is golden. (dont worry if there seemed to have a lot of 'Bubble Activity' in your wok')
- With strainer and bowl ready, then strain the mixture.
For the prawns
- Clean and deveined the prawns
- Heat the wok with 1 tablespoon of butter and 1 tablespoon of oil. Cook the prawns on high heat, until its pink (careful not to overcook). Dish it out with slotted spoon and put aside.
- Saute curry leaves, garlic and pandan leaves until fragrant.
- Add oats and keep stirring until oats are golden.
- Add milk, sugar and salt to taste. Finally return the prawns to wok (with cut up chillies) and keep stirring for few minutes.
Sprinkle the egg floss over the cooked prawns and serve with steamed rice.
26th January 2011