{"id":19236,"date":"2018-03-19T14:35:52","date_gmt":"2018-03-19T06:35:52","guid":{"rendered":"http:\/\/tasteasianfood.com\/?p=19236"},"modified":"2020-05-30T20:46:04","modified_gmt":"2020-05-30T12:46:04","slug":"butter-prawns","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/butter-prawns\/","title":{"rendered":"Butter prawns with oats and egg floss (\u9ea6\u7247\u5976\u6cb9\u867e)"},"content":{"rendered":"\n

Butter prawns with oats and egg floss<\/strong>, Malaysian Style?<\/p>\n\n\n\n

These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss.<\/p>\n\n\n\n

Yes, egg floss<\/em>.  You read it right. Crispy and buttery!<\/p>\n\n\n\n

If you are not convinced you should cook it, take a look at the picture below.<\/p>\n\n\n\n

\"butter<\/figure>\n\n\n\n

We developed this recipe several years ago and featured as the exclusive dish on the menu of our cafe.<\/p>\n\n\n\n

Butter prawns with oats and egg floss may be slightly tedious to prepare, but it is relatively easy and with a broad margin of error. The only thing you have to remember is to fry the prawns in VERY hot oil, and the egg floss should be deep-fried until crispy and golden brown. However, I will explain in detail so that you will be able to do it correctly, the first time.<\/p>\n\n\n\n

I have divided the recipe into bite-size steps. You can do one step after another. No hurry.<\/p>\n\n\n\n

Let\u2019s get started.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my disclosure <\/a>for more info. I may receive commissions for purchases made through links in this post.<\/em><\/p>\n\n\n\n

How to prepare butter and oat prawns in five simple steps<\/h2>\n\n\n\n

Step 1- Preparing the prawns for deep-frying<\/h2>\n\n\n\n

Butter prawns with oats and egg floss required the prawns to have the shell on.<\/strong> The egg floss and oats will adhere to the surface.  What a beautiful presentation!<\/p>\n\n\n\n

Choose the medium to large size<\/strong> prawns for this dish. First, clean the prawns under running water. Then use a pair of scissors to cut away the head<\/strong>.  Then, cut off the telson<\/strong>, i.e., the last segment of the abdomen which is sharp. The sharp end of this segment can hurt your mouth if you are not careful while eating.<\/p>\n\n\n\n

Use the scissors or paring knife to cut open the shell of the back of the prawns, starting from the front towards the tail. Remove the intestinal vein<\/strong>. This part is the digestive tract of the prawn which is dirty and smelly.  Leave the tail intact for better appearance.<\/p>\n\n\n\n

Cut the back deeper with the knife to butterfly<\/strong> the prawns for better appearance. Wash again under running water.<\/p>\n\n\n\n

Drain off the water with a wire mesh strainer. Then place it on a kitchen towel and pat dry. Set aside.<\/p>\n\n\n\n

\"butter<\/figure>\n\n\n\n

Step 2- Preparing the seasonings and herbs<\/h2>\n\n\n\n

Seasoning A- The dry mix for coating the prawns<\/h4>\n\n\n\n

The seasoning mix of this recipe consists of sugar, milk powder, salt, ground white pepper, and oats<\/strong>. This formula is my favorite, but you can make some changes by altering the quantity and remove the ingredients that you do not like.<\/p>\n\n\n\n

You can use the Quakers instant oats<\/strong> for this recipe. The oats render a different dimension of flavor and texture to the prawns. You can omit the oats, as there are many restaurants only use egg floss to coat the prawns.<\/p>\n\n\n\n

Note: If you drop the oat from the recipe, it will become Butter prawns with egg floss. It is still a delicious variation.<\/p>\n\n\n\n

Since these are dry ingredients, you will expect some salt and sugar will stick to the prawns as separately. There isn\u2019t any problem with that, and people who eat it will appreciate the sharpness and distinctive flavor of each seasoning.<\/p>\n\n\n\n

Seasoning B- The herbs and spices<\/h4>\n\n\n\n

The most critical herb is curry leaves<\/strong><\/a>. As the name implies, these leaves are used to cook curry.<\/a> You can certainly use curry leaves to prepare many other Asian cuisines besides preparing curries.<\/p>\n\n\n\n

Curry leaves are quite easy to grow in tropical countries. I have some which I plant in front of my cafe. You can also use dry curry leaves which you can purchase online.<\/p>\n\n\n\n

I use bird\u2019s eye chili<\/strong> as we Malaysian like hot foods. You may want to omit it or use other types of chili as it will not affect much of the flavor. I prefer to cut it into small pieces and sprinkle on top of the prawns for garnish.<\/p>\n\n\n\n

Butter<\/strong> is used to saute the curry leaves and the dry mix briefly. A cheaper alternative is margarine, but with less flavor, The prawns are then added to the mixture and dish out after a few quick stirs.<\/p>\n\n\n\n

\"butter<\/figure>\n\n\n\n

Step 3- How to make the egg floss.<\/h2>\n\n\n\n

The unique element of this recipe is the egg floss<\/strong>, which is specific to this recipe. As such, I will elaborate further to ensure you will succeed in your first attempt.<\/p>\n\n\n\n

I usually use five egg yolks to make egg floss for 1kg of prawns, but you can make more if you like it. The extra egg floss will not adhere to the surface of the shells. The remainder can be served on the same plate as many people like to eat the prawns together with extra egg floss.<\/p>\n\n\n\n

Butter<\/strong> is ideal for this step, but since it is expensive, some people like to substitute it with margarine.<\/p>\n\n\n\n

Since the butter will turn brown after deep-frying, it cannot be reused. So just use enough for deep-frying to avoid wastage.<\/p>\n\n\n\n

Open all the windows or do it outdoor if you want to keep your house free from oil.<\/p>\n\n\n\n

Here are the steps to make the egg floss:<\/h4>\n\n\n\n