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
-
Prawns, deveined, head removed 300.0 g
-
Egg White 1.0 pc
-
Rice Flour 50.0 g
-
Oil (for deep frying)
Sauce Preparation
-
Corn Oil 15.0 ml
-
Dari Crème margarine or any brand of unsalted butter 50.0 g
-
Red or Green Finger Chilies, sliced thinly diagonally 10.0 g
-
Curry, Coriander, or Basil Leaves 5.0 g
Preparation
-
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
-
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
-
Presentation
- Transfer to a serving plate and serve immediately
