Indonesian Butter Prawn

Indonesian Butter Prawn

If you are wondering what are the couscous-like golden roes surrounding the prawns, they are made of egg yolks and butter by using a very simple but unique technique.

It's traditional to serve the prawns with head and shell on but you can leave them out if you prefer not to have them on the serving plate.

Indonesian Butter Prawn Recipe (Serves 4)

Ingredients

• 500 g large king prawns, devein
• 2 tbsp corn flour
• 250 g butter or margarine
• 2 eggs + 5 egg yolks, beaten
• 2 stalks curry leaves
• 1 tsp curry powder
• 4 bird's eye chillies
• 1 tbsp evaporated milk

Method

1. Heat butter or margarine in wok.
2. Stir in beaten egg mixture slowly with a hand whisk and keep stirring until they separated into tiny roes and golden brown.
3. Add in curry leaves, curry powder, bird's eye chillies and evaporated milk and stir fry until fragrant.
4. Remove and drain.
5. Coat prawns with cornflour and deep fry in hot oil until cooked. Drain.
6. Pour the prawns and egg mixture back into the wok. Stir fry until they are well mixed and serve immediately.