Tuesday, January 25, 2011

Pandan Buttered Prawns with Egg Floss

Note : The Souvenirs are still up for grabs... to enter just  click here... Hurry... hurry... its closing midnight 2nd February 2011....


butter-prawns


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 thattongue... shhh....that was just an excuse so that I have less 'work' to do winking.... I leave this tricky bit for Mr H to dobig grin, 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...crying more work!!!



Recipe: (serve 6-8)
1 kg of prawns - deveined
2 stalks of curry leaves
1-2 pandan leaves - cut into 1 inch strips
50g of rolled oats
5 egg yolks - lightly beaten
3 cloves of garlic
100g butter plus 3 tablespoon of oil
1/2 cup of milk
2 tablespoon of sugar
cut up bird's eye chillies (optional)
salt to taste
To make Egg Floss

  1. Heat up the wok on high heat. Add butter and cooking oil.
  2. 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.
  3. Keep on stirring until the egg is golden. (dont worry if there seemed to have a lot of 'Bubble Activity' in your wok')
  4. With strainer and bowl ready, then strain the mixture.
  5. Leave it to cool before transfering to absorbent kitchen paper. Set aside.

For the prawns

  1. Clean and deveined the prawns
  2. 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.
  3. Saute curry leaves, garlic and pandan leaves until fragrant.
  4. Add oats and keep stirring until oats are golden.
  5. 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.

Have a Good and Wonderful 
AUSTRALIA DAY
26th January 2011

30 comments:

  1. Oh-la-la.... Finally I get to see this recipe.... Looks really nice and of course makes my mouth water cos I am a huge fan if udang.... Well done!!

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  2. uishh, udang ni sungguh la mengancam....terlior jadinya...nak ke kedai snow byk pula....

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  3. yum, looks amazingly delicious!

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  4. I love this dish too. I also have not seen it on any menus in any Msian restaurants in Sydney.

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  5. Hi Lisa, Lovely to meet you and thanks for dropping by my blog. Wow, I'm so impressed, the egg floss looks perfect. I couldn't get my egg floss so fine. Adding pandan and garlic sounds delicious, and I see you used ordinary milk, good to know. I thought it had to be evaporated milk. How I wish Malaysian restaurants here in Sydney would put this on their menu too (so far haven't seen it yet).

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  6. it really looks delicious, the prawns fabulous, but to be honest with you, i can't get over the name of "floss" lol.

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  7. Charmaine,
    Hmmm... wonder why? maybe its not favourite.. :(

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  8. Shaz,
    I love tweaking recipes with whatever I have in my larder or fridge... keeping everything cross that the dish will turn out edible .. :D

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  9. ++MIRA++
    Not the usual cotton candy (candy floss) ;)

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  10. YUM, I looove looove this dish. Going to devour this when I am home in Malaysia. :)

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  11. The egg floss is genius! The curry and pandan leaves are nice touches too.

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  12. I could see myself literally eat those like popcorn. One shrimp at a time of course :).

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  13. I love this! Pandan is an interesting addition. Have to try this soon!

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  14. Rasa Malaysia,
    Have a safe trip home and enjoy Penang foodhaven... :)

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  15. Dexie,
    It is addictive... my daughter ate everything even the shells... she loves the crunch :D...

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  16. pigpigscorner,
    Alltime favourite :)...

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  17. This is gorgeous, Lisa! I am thinking this would be timely for CNY!

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  18. Very nice egg floss, worth the efforts : ).

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  19. My husband is absolutely crazy for shrimp - these would make him very happy! :D

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  20. Shirley@Kokken69,
    Thank you Shirley...
    Yes...Prawns for CNY and the price (Malaysia)sky rocketed during this period. Is it the same in Singapore too?

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  21. TasteHongKong,
    Thank you... when I see the smile of satisfaction on the kids' face... yes.. its worth the effort :)

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  22. Patricia Scarpin,
    Hi Patricia... thank you for visiting my blog... :)

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  23. Egg floss. Why didn't I think of that. Genius.

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  24. Mark,
    Thank you for visiting my kitchen... :)

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