Back in my Concord restaurant days one of the most popular menu items was my Butter Soft-shell Crab – a dish I made up based on various interpretations of the Malaysian butter sauce (not to be confused with the sauce in Indian butter chicken) craze that was taking over restaurant menus in Malaysia.
I say “made up” because this “butter sauce” thing didn’t exist when I left Malaysia 31 years ago, so I really had no frame of reference when developing the recipe. Anyhow here’s the recipe reimagined using prawns in one of my segments on Fish and Hunt Australia 🙂
INGREDIENTS:
- 1 dozen fresh prawns, peeled, head intact, dipped in egg white, then tapioca flour and then deep-fried 180°C for about 1 min.
- 3 Tbsp instant oats
- 3 egg yolks
- 1 sprig curry leaf
- sliced bird’s eye chillies
- 2 tsp chicken powder
- 1 Tbsp sugar
- 100 g butter
- 2 Tbsp evaporated milk
STEPS:
- Melt butter in saucepan, add oats and cook for about 30 seconds; add chilli slices and curry leaf (if using).
- Add egg yolks and scramble well, add sugar and chicken stock granules.
- Toss in prawns, cook until almost done, and then add evaporated milk.
- Cook until mixture is nearly dry, then remove and serve.
Click here to download recipe.
Print 
PDF