Have ready ingredients needed to deep fry the prawns
First, clean the prawns. With a pair of sharp kitchen scissors, first cut the rostrum which is the sharp spine above the prawn head. Then trim off the top, whiskers and the legs of prawns. Next, cut off the telson which is the sharp point at the tail. Lastly, using a toothpick, prick in to the middle to devein the prawns.
Then rinse the prawns with cold water. Drained and pat dry with paper towels. Place in a big bowl, marinate with salt and coat with cornstarch. Then get ready to deep fry the prawns.
To deep fry the prawns, first heat up oil in wok over medium heat till hot. To check if oil is hot enough, place a wooden chopstick into the hot oil. If oil is ready, small bubbles will bubble aroud the chopstick. Dab off excess cornflour and place the coated prawns slowly into the hot oil. Deep fry for 2 to 3 mins on one side till prawns are cooked through and turns golden brown. Remove from oil and drain on strainer.
Then heat up the oil again and double fry the prawns again to retain its crispyness. Set aside while we make the egg floss.
Prepare to Cook Butter Prawns with Egg Floss:
Have ready ingredients and seasonings needed to make the egg floss.
Separate 4 egg yolks. Use a fork to lightly beat the egg yolks. Strain the egg yolks over a sieve into a measuring cup to ensure a smooth egg yolk mixture.
Then chop garlic, dice bird's eye chillies and curry leaves. Then get ready to make the egg floss.
Have ready a clean wok. Add in clean cooking oil. Then heat up the wok over medium low heat. Next add in the butter. Stir until butter is completely melted.
With one hand holding the measuring cup, drip down the egg yolk liquid from a high point slowly and consistently to form a fine stream, while stirring vigorously using the back of a ladle with your other hand. It is important to stir continously with the back ladle in one direction throughout the process of dripping down the egg yolk. Keep stirring the oil even after pouring all the egg liquid into the oil. Once the fine egg strips are formed, then stop stirring.
Turn to low heat and use a wok spatula to fry the egg strips mixture till oil starts to become foamy. When the oil starts to bubble, add in the chopped garlic, curry leaves, bird's eye chillies, sugar and chicken stock granules. Then add in the fried prawns and immediately off the heat. Give a quick stir to mix and we are done!
Remove from heat and pour the egg floss and prawns over a sieve to drain off oil. Set aside till the egg floss is dry and ready to be served.
Place the fried prawns with egg floss on a serving plate. Serve immediately and Enjoy!
To deep fry the prawns, make sure the oil is hot and fry over high heat. Also, do not cook the prawns for too long. Otherwise they will be overcooked.
Remember to dry the prawns after cleaning to prevent any splashing or injury when deep fry.
If more egg floss is preferred, add in an extra egg yolk before frying.
It is important to only use MEDIUM LOW heat when frying the egg floss. Otherwise the egg floss will turn brown.
Stir continuously in ONE direction using the back of the label when frying the egg floss. Once fine egg floss is formed, stop stirring. Otherwise it will break up. Then use low heat and a spatula to fry till oil becomes foamy. (Bubbles will start to form).
The egg yolks will cook into threads as thin as hair. The slower and thinner the drip the more crispy is the egg floss. Avoid pouring too fast or you will get a fried egg yolk.
Ready crispy egg floss will not soak in excess oil when leave to drain.