Crispy prawns with butter egg floss
Crispy prawns with egg floss
Recreate a beloved Singaporean and Malaysian dish at home with this quick and easy recipe for Crispy Prawns with Egg Floss! Juicy, crispy prawns paired with rich, buttery egg floss make this dish irresistible and perfect for any meal.
This simple recipe uses minimal ingredients and can be whipped up in just 15–20 minutes, making it ideal for busy cooks or anyone new to the kitchen.
INGREDIENTS
King Prawns - 500g
Salt - 1.5tsp
Corn Starch - 1/2 cup
Cooking oil - 1/2 cup (for frying the prawns)
Egg floss:
Egg Yolks - 4
Milk or water - 1 tbsp
Cooking Oil - 2 tbsp
Unsalted Butter - 150g
Curry Leaves - 5g
Birdseye Chilli or any type of hot chilli - 4 (or to taste)
Salt - 1.5 tsp (or to taste)
Sugar - 1 tsp (or to taste)
Ingredients
Frying the prawns
Making the egg floss
Egg floss
Mixing it all together
Ready to serve!
Instructions:
Prepare the prawns:
Clean and devein 500g of King prawns (or any other type of prawns), leaving the shells (optional) and tails intact for a better presentation.
Pat the prawns dry with a paper towel. Then, season with a pinch of salt and mix well.
Put 1/2 cup of corn starch in a large bowl, and coat the prawns evenly, ensuring a thin layer of crispy texture when fried.
In a wok or deep pan, heat 1/2 cup of cooking oil for deep frying.
Fry the prawns in two batches for 4-5 minutes or until golden and crispy.
When ready, remove the prawns from the pan and drain on paper towels. Then, set aside.
Making the egg floss:
Crack 4 eggs and separate the yolks from the whites.
Place the 4 egg yolks in a small bowl. Add 1 tablespoon of milk or water to the yolks. Beat the yolks thoroughly until smooth.
Transfer the mixture to a Ziploc bag. Seal the bag and make a small cut in one corner to use it as a piping bag for easy drizzling later. Place that ziploc bag in a bowl to prevent it from leaking.
In the same wok, heat 2 tablespoons of oil over low to medium heat.
Add 150 g of unsalted butter to the wok. Stir gently until the butter melts completely and combines with the oil.
Hold the Ziploc bag over the wok and slowly drizzle the egg yolk mixture into the hot butter while continuously stirring. The yolk will immediately turn into fine, crispy strands. Keep stirring to prevent clumping. Then add 5g of curry leaves and 4 finely chopped Birdseye chillis. You can use any other type of hot chillis.
Once it starts to become foamy, remove it from the wok and drain the oil. Let it cool down to the room temperature. This makes them extra crispy.
Putting it all together:
Return the crispy prawns to the same wok. Add the prepared egg floss on top of the prawns.
Season with 1/2 teaspoon of salt and 1/2 teaspoon of sugar (adjust to taste).
Give everything a quick toss to evenly coat the prawns with the egg floss and seasoning.
Transfer the dish to a serving plate and enjoy your crispy prawns with egg floss while hot!
Watch the Youtube video for detailed instructions. Thank you!
