Here’s a recipe I’ve been wanting to share with you for a while, because it’s yummy, tasty and not too difficult to make.
Here are the ingredients you’ll need-
FOR THE BATTER
Plain flour (approx 1.5 cups)
Corn flour (approx 2/3 cup)
A little water
One egg white
A tsp of salt
(Disclaimer: this are loosely put together estimations, I use the agak-agak method for this recipe.)
THE GOLDEN TO-DIE-FOR MIXTURE
7 salted duck egg yolks (steamed for about 5 minutes, or if you’re lazy like me, skip this part)
A few tablespoons of evaporated milk (I omit this sometimes and use more butter instead.)
A few tablespoons of butter
A tinge of curry powder (optional – to taste)
Sugar to taste
Salt (if needed, to taste)
- Mix the flours for the batter, add in some water slowly and keep stirring until it’s smooth and gooey. Add in the egg white and mix again.
- Dip the prawn in the batter and deep fry them.
- Remove from oil and drain.
- Once the prawns have all been fried, remove most of the oil, leaving only about a tablespoonful.
- Melt the butter in the pan. Throw in curry leaves when butter has melted.
- Add in the salted egg yolks. (Pre-steaming the egg yolks help them dissolve and foam faster, but sometimes i just dunk the uncooked egg yolks into the wok and break them into pieces with my spatula).
- Add in evaporated milk, if you’re using it.
- Season with some curry powder, sugar and salt.
- Once it’s all golden and foamy, throw in the prawn fritters and voila! You have a gourmet prawn dish. He he.