I love seafood and this is one of my favourite ! Butter Prawns, Yummy!
This recipe is actually quite good in a sense that if you ever ordered this dish in a 5-Star Chinese restaurant, you would normally get a dish as similar as my Butter Prawns recipe. So enjoy it. For Western countries, it may not be possible to buy "curry leaves". Either leave it out or subsitute another fragrant leaves such as Bay leaves. And you can leave out the Chillies too.
1. Half kilo Large prawns. With shells on.(I prefer Tiger prawns)
2. 120 gms. Butter
3. Chilli padi (7 small ones). Just flatten or crush it.
4. Curry leaves. (20 leaves)
5. 6 egg Yolks.( only the egg yolks, no egg white) Well beaten and whisked until it froths.
Wash and drain the prawns. It must be dry.Melt the butter in a wok. Pour eggyolk into the melted butter under medium heat and keep stirring while the egg yolk is being poured.
Keep on stirring until the yolk froths in the butter. Put in curry leaves and chilli and stir for 1 minute.Next put in the prawns and fried for 10 minutes or until the prawns are cooked.( It will turn pink).
Ready to serve.