I have been making Butter Prawns with Egg Floss for many years. It is rich, buttery, and generously coated with golden strands of egg floss.

Over time, I began refining the method. Now I pass the egg yolks through a fine strainer before frying them. This simple step makes the strands finer, lighter, and more evenly separated.

I also double-fry the prawns, which helps them stay crisp much longer. The result is delicate egg floss that clings beautifully to the prawns without feeling oily, while the prawns themselves remain crunchy even an hour after frying.

I know, deep-fried prawns and butter are not super healthy, but the focus here is flavor. When executed correctly, the prawns are juicy inside, crisp outside, and coated in delicate golden strands rather than heavy clumps.

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How I Make Butter Prawn at Home

Note: For exact quantities of prawns, butter, egg yolks, and seasonings, check the recipe card below.

Step 1: Prepare the Prawns

1. Trim off part of the head and remove the legs with kitchen scissors. Keeping the shells on protects the meat during frying and helps retain juiciness.
2. Insert a toothpick between the shell segments of the prawn, then gently lift and pull it outward. This will draw out the digestive tract easily and cleanly.
3. Pat the prawns completely dry with paper towels. Moisture will cause splattering and reduce crispness.
4. Season evenly with salt and white pepper. Let it rest for 10 minutes.
5. Just before frying, coat lightly with 2 tablespoons of cornstarch. Shake off the excess.

Step 2: Deep Fry the Prawns

1. Heat the oil in a wok to approximately 150°C (300°F).
2. Fry in small batches for 1½–2 minutes until lightly golden and just cooked through. Avoid overcrowding.
3. Remove and drain in a wire mesh strainer.
4. Allow the prawns to rest for at least 5 minutes. During this time, internal moisture will migrate outward.
5. Increase the oil temperature to 190°C (375°F) and fry again for 20–30 seconds until crisp. Drain thoroughly.

Step 3: Make the Egg Floss

1. Separate the egg yolks and push them through a fine strainer into a bowl. 
2. Sauté the curry leaves, sugar, salt, and minced garlic with some oil briefly until aromatic. Remove.
3. In the same wok, melt the butter with vegetable oil over low heat. Maintain temperature between 140–150°C (285–300°F).
4. Pour the strained yolks into the hot fat in a thin, steady stream while stirring gently in circular motions. Fine strands will form immediately.
5. Continue stirring as moisture evaporates. When the oil begins to foam vigorously, the floss is nearly ready. The color should remain light golden.
6. Switch off the heat and stir in the instant oats and the sauteed curry leaves mixture.
7. Immediately pour the egg floss mixture through a strainer to remove excess oil, then mix with the prawns.

Step 4: Serve

1. Transfer to a serving plate.
2. Garnish with sliced red chilies and serve with fresh Chinese lettuce.
3. Serve immediately while the prawns are crisp, and the floss remains airy.

Common Problems When Making Butter Prawns with Egg Floss

Egg Floss Turns Dark Brown Too Quickly

Occurs when oil is too hot. Keep it between 140–150°C. Once foaming increases, finish promptly to prevent over-browning.

Floss Clumps Together

Caused by unstrained yolks, pouring too quickly, or insufficient stirring. Always strain yolks and pour in a thin, steady stream while stirring continuously.

Floss Feels Greasy

Moisture was not fully evaporated, or the floss was not drained properly. Always allow excess fat to drip through a wire mesh strainer. Using oats helps absorb excess butter and keeps the floss dry.

Prawns Are Not Crispy

Caused by overcrowding, insufficient drying, or skipping the rest period between the first and second fry. Resting allows internal moisture to migrate, improving crispness.

Oil Becomes Dirty and Affects Flavor

Debris from cornstarch and prawn bits can burn during the second fry. Strain the oil after the first fry for cleaner, crisper results.

Pro Tips for the Best Malaysian Butter Prawns

• Small Batches: Frying in small batches maintains oil temperature and ensures even cooking.
• Dry Ingredients: Make sure curry leaves are completely dry to avoid splattering.
• Butter + Oil Balance: Pure butter gives a richer aroma but can burn easily. A 50/50 mix increases the smoke point and makes it manageable at home.
• Temperature Control: Keep oil at 140–150°C for the floss. Below 130°C, floss absorbs oil; above 160°C, browning accelerates. Suggest using a kitchen thermometer.
• Foaming Stage: Watch for the foam increase. This indicates the moisture has mostly evaporated. Timing here is critical, as the egg floss will turn brown quickly at this moment.
• Rest Period: Allow prawns to rest 5+ minutes between fries to let the moisture migrate outwards. This is crucial to make the prawns crispy, and last.
• Oil Straining: Clean oil ensures the second fry produces golden, clean-flavored prawns.
• Pouring Technique: Pour yolks in a thin, steady stream while stirring gently to form uniform strands.
• Optional Presentation: Keep prawn heads on for festive presentation; remove if preferred for easier eating.

Why This Version Stands Out

This refined version gives prawns that are crisp on the outside, juicy on the inside, and coated in fine, golden strands of egg floss. The process takes a bit of attention, but once you get the hang of it, it delivers consistent, restaurant-quality results right in your own kitchen.

The technique might seem a little technical at first, but the payoff is worth it. You get balanced flavors, delicate textures, and a visually stunning dish that truly defines Malaysian Butter Prawns.

Continue to Content

Butter Prawns with Egg Floss

Yield: 16 prawns

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

A crispy, floss heavy Butter Prawns recipe inspired by Malaysian restaurant kitchens, with detailed preparation and texture focused tips.

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Ingredients

For the Prawns

• 1/2 kg large prawns, shell on and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons cornstarch
• Oil for deep frying

For the Egg Floss

• 4 egg yolks, room temperature
• 80 g unsalted butter
• 80 g vegetable oil

For the Seasoning

• 3 sprigs curry leaves, washed and completely dried
• 2 tablespoons instant oats
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 cloves garlic, finely minced

For Garnish

• 2 red bird’s eye chilies, sliced
• Chinese lettuce

Instructions

1. Prepare the Prawns. Trim part of the head and remove the legs. Use a toothpick to gently separate the shell segments and pull out the digestive tract. Pat completely dry, season with salt and white pepper, and let rest 10 minutes. Just before frying, lightly coat with cornstarch and shake off excess.
2. Fry the Prawns. Heat oil to 150°C (300°F) and fry prawns in small batches for 1½–2 minutes until lightly golden and cooked through. Drain and rest for 5 minutes. Raise the oil to 190°C (375°F) and fry again for 20–30 seconds until crisp. Drain thoroughly.
3. Make the Egg Floss. Push egg yolks through a fine strainer. Sauté curry leaves, sugar, salt, and garlic in a little oil until aromatic, then remove. Melt butter with oil in a wok over low heat (140–150°C / 285–300°F). Pour yolks in a thin stream, stirring gently in circles until fine strands form. When the oil foams and the floss is light golden, stir in oats and the curry leaf mixture. Strain to remove excess oil and toss with the prawns.
4. Serve. Plate the prawns, garnish with sliced red chilies and fresh lettuce, and serve immediately while crisp and airy.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 7gCholesterol: 122mgSodium: 431mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 8g

This data was provided and calculated by Nutritionix on 16/01/2026

More Prawn Recipes You May Enjoy

If you enjoy this Butter Prawns with Egg Floss, you will likely appreciate other prawn recipes on this blog. Here are some of my favorites:

• Pan-Fried Shrimp with Premium Soy Sauce.  A simple yet elegant dish where fresh shrimp are gently pan-fried and finished with high-quality soy sauce.
• Typhoon Shelter Shrimp.  Inspired by the famous Hong Kong-style preparation, this dish features crispy shrimp tossed with aromatic garlic, chilies, and savory crumbs for bold flavor and texture.
• Tamarind Shrimp.  A classic Malaysian recipe where prawns are coated in a tangy tamarind glaze that balances sweetness and acidity beautifully.