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Ingredients
- King Prawns - 500 grams
- Egg yolks (beaten lightly) - 3
- Oats - 20 grams
- Evaporated milk - 3
tablespoons
- Cooking oil for deep frying
- Butter - 1 tablespoon
- Pandan leaves (torn and
knotted)- 2 pieces
- Small chili (bruised) - 10
pieces
- Salt and pepper to taste
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Method
- Clean and trim prawns then
marinate with salt and pepper for 30 minutes.
- Heat up sufficient oil in wok
and deep-fry prawns with medium heat for 5 minutes, then drain
and set aside.
- Heat 1 tablespoon of cooking
oil and butter in a clean pan then add egg yolks and stir
swiftly with a ladle to swirl the mixture into fine strands and
fried until lightly golden brown then set aside.
- Pan-fry pandan leaves
and oats until crispy. Add small chili, prawns and drizzle
evaporated milk over, season with salt and add in the egg
strands.
- Stir-fry with high heat, mix
well and serve.
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