Herbs (Chicken Herbal Soup) and spices are like forever a must for practically most of the dishes I cook. They can either be from my garden (Curried Lemongrass Fish, Nasi Dagang, Rosemary Cheesy Potatoes) or the other choice is obviously buying (Assam Laksa. Assam Fish Curry, Watermelon Mint Salad & Cumin Rice), I am particularly fond of coriander leaves (Grilled Mackerel, Fish Chilli Lime, Ghee Almond Rice, curry leaves (Spicy Crab Parathal, Prawn Devil Curry, Cili Padi Fish) and spring onion (Bean Sprout Salted Fish & Mutton Ball Soup). Every now and then I also reach out to dried herbs (Lamb Burger), sometimes the powdered spices and sometimes I grind the spice mix (Prawn Mango).
Now, compared to fish (ikan asam pedas and Thai style steamed fish), prawn is a once a while affair (prawn in chilli oyster sauce and lemongrass prawn petai sambal). Usually cooked in small quantity as well because seafood by far is super rich in cholesterol. Also, with prawns (Grilled Spicy Prawns & Pepper Tamarind Prawn), how many can eat at one go? Most to most, maybe 3 or 4 pieces? At least for us though. Nevertheless, there is the once a while call for a prawn dish, this time the only dish that popped up in mind was Butter Prawns. Always a crowd pleaser in Chinese restaurants. Despite having cooked it before, I thought I might as well try a different version. Here it is - tender prawn encased in crispy shell, with a buttery-eggy crumble and scented with basil leaves (Basil Dried Prawn Paste).
Now, compared to fish (ikan asam pedas and Thai style steamed fish), prawn is a once a while affair (prawn in chilli oyster sauce and lemongrass prawn petai sambal). Usually cooked in small quantity as well because seafood by far is super rich in cholesterol. Also, with prawns (Grilled Spicy Prawns & Pepper Tamarind Prawn), how many can eat at one go? Most to most, maybe 3 or 4 pieces? At least for us though. Nevertheless, there is the once a while call for a prawn dish, this time the only dish that popped up in mind was Butter Prawns. Always a crowd pleaser in Chinese restaurants. Despite having cooked it before, I thought I might as well try a different version. Here it is - tender prawn encased in crispy shell, with a buttery-eggy crumble and scented with basil leaves (Basil Dried Prawn Paste).
Ingredients
A
15 medium size
prawns - snip half of the head, make a small incision in between the body and
pull out the veins.
1 tbsp rice flour
1 egg yolk
Mix all together, meaning toss these ingredients together.
Mix all together, meaning toss these ingredients together.
B
3 yolks
3 tbsp milk
** lightly beat both together
** lightly beat both together
5 garlic -chopped
2 tbsp salted
butter
5-6 birds eye
chillies - smashed
3-4 sprigs of
basil leaves
(Note: alternatively use curry leaves or other herbs)
(Note: alternatively use curry leaves or other herbs)
Salt for taste (if
needed)
Method
Heat butter and fry prawns till crispy and dark pink in colour.
Heat butter and fry prawns till crispy and dark pink in colour.
Remove and keep aside.
In the same butter liquid, fry garlic till golden brown.
Pour in yolk-milk mixture.
Quickly stir and scramble into small pieces.
Add the fried prawns, then the basil leaves, chillies and salt (taste first before adding).
Stir a couple of time and dish out.
Stir a couple of time and dish out.
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