Salted Egg Prawns
Take your guests on a Singaporean culinary adventure with these crispy fried prawns, deliciously coated in salted egg sauce.
Ingredients
Prawn Preparation
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Prawns, deveined, head removed 300 g
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Egg White 1 pc
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Rice Flour 50 g
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Oil (for deep frying)
Sauce Preparation
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Corn Oil 15 ml
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Dari Crème margarine or any brand of unsalted butter 50 g
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Red or Green Finger Chilies, sliced thinly diagonally 10 g
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Curry, Coriander, or Basil Leaves 5 g
Preparation
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Prawn Preparation
- Season the prawns with Knorr Rostip Chicken Seasoning Powder
- Add the egg white
- Coat the prawns with rice flour
- Heat oil to 340F
- Deep-fry the prawns until crisp and golden brown
- Set the cooked prawns aside over paper towels until ready to use
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Sauce Preparation
- Heat oil in a small wok
- Add margarine and stir until to melt
- Add the curry leaves and the finger chilies
- Add the fried prawns, gently tossing it with the sauce
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Presentation
- Transfer to a serving plate and serve immediately
