Buttered Prawn

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I never failed to eat this one whenever I visit Brunei.  This has become my very favorite.

I have always tried cooking something like this myself so that even I am here in the Philippines I can indulge.  But sad to say, I am yet unsuccessful.

What I like about it is the yummy egg floss, combined with spicy curry leaves and some chopped green chili.

Anyway, this is the recipe I googled (source: Kimba's)

Part A

• 500gm - unshelled large prawns
• 1tbsp - oil
• 3 tsp MAGGI liquid seasoning

Part B

• 150g butter
• 3 egg yolks

Part C

• 100gm - Butter
• ¼ cup - Milk
• 2 sprigs - curry leaves
• 2 - Chilli padi chopped
• Light Soy Sauce
• 5tbsp - Nestum
• 1tbsp - Brown Sugar
• Chilli curls and spring onion to garnish.

Method: 

1. Trim and clean prawns but do not remove the tails. Marinate the prawns in the oil and 3 tsp MAGGI liquid seasoning for 30 minutes then deep fry them.
2. Part B for the Egg Floss, Melt the butter in a pan, pour the eggs through a perforated spoon into the pan and fry until yellow . The egg will cook into threads then scoop them out gently.
3. Part C, Melt the butter, add chilli padi, soy sauce and curry leaves fry until aromatic. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum 
4. Then add prawn and stir until the sugar is mixing well with the Nestum
5. Serve garnished with chilli curls and spring onion.  

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