As my mum side is half Chinese-half Vietnamese, I grew up eating many Chinese dishes, with the most familiar choice is the partnering made of salted duck egg. Other all-time favorite way to cook it, is either with butter or a mix of butter, curry leaves, dried chilies, and fried garlic.
For today treat ( and yes, for those who is questioning, I made this for mum’s lunch,not me 🙂 ) I will show you a quick and easy version of the dish.
- 500gr of fresh king prawn – clean and devein
- Fresh chopped garlic
- Fresh chopped scallion
- 1 egg, bitten into a large bowl
- 50gr of wheat flour
- salt, pepper
- 30gr unsalted butter
- Season prawn with salt and pepper for at least 5-10mins
- Over med heat wok, melt 20gr of butter
- Deep prawns first into beaten egg, then wheat flour, then into your wok
- Take all out when done and drain excess oil
- Over another med heat wok, melt another 10gr of butter, then add chopped garlic and stir until fragrant.
- Turn off the heat, add chopped scallion. In case you like salted eggs, or use curry leaves, add them in as well and mix the “sauce” well
- Add fried prawns and toss to coat with the sauce gently
Erin M. ❤