Butter Prawns

Ingredients

1 kg of medium size prawns
6 egg yolk
7 cloves of garlic
5 pieces of bird eye chili
Some curry leaves (if you have)
Salt, pepper, soy sauce and sugar to taste

Method 

Remove the head and devein the prawns, pat dry with some paper towel, and marinate with some salt and pepper. Leave for 10 minutes.

Heat a deep wok on high stove; add enough oil to quickly deep fry the prawns. Scoop the prawns out and placed on paper towel to drain the excess oil.

Remove the oil from the wok leaving approximately 2 tablespoon only, and add 8 tablespoon of butter on medium high stove. Add the chopped garlic and chili, as well as the curry leaves (but since I don’t have curry leaves, so I make do without that) until fragrant, using a sieve add the egg yolk through the sieve and stir quickly so that the egg yolk will be disintegrated, add the prawns, some light soy sauce and sugar to taste, and continue to stir until egg yolk is brown and look like floss.

Serve hot with steam rice.