Dry Butter Prawn

Bonjour,

Bonne fête nationale à tous les Français et Françaises. Aujourd'hui je vous propose cette recette aux crevettes. J'dore les crevettes au beurre.

Usually I prefer to order dry butter prawn whenever I eating in restaurant. This butter prawn quite special because of the egg floss and curry leaves and the taste is simply amazing.

Voici la recette..

DRY BUTTER PRAWNS

Ingredients:-

300gm medium prawns
3 tablespoon butter
2 tablespoon vegetable oil
2 egg yolks, beaten lightly
2 tablespoon evaporated milk or demi cream milk
4 cloveas garlic, minced
3-4 bird eyes chilli, cut small
3-4 spring curry leaves
Salt, pepper and sugar to taste

METHOD:-

- Fried prawn until golden brawn. Set aside.
- To make the egg floss: Melt butter and oil on the medium heat.
- Pour egg yolks bit by bit while stirring with swirling movement and stir until the egg floss become light brown and golden crisp floss.
- There will be a bubbles and after drain the egg floss on paper towel.
- Remove the acess oil and melt a little bit butter and sauté garlic, chilli and curry leaves until fragrant.
- Add milk, prawns and seasoning, mix well.
- Dish up and sprinkle the egg floss on top.

Voila, bon appatit!