Butter Prawn

Aku memang suka sangat makan butter prawn. So far, the best butter prawn aku pernah makan was kat ermm.. apa yek nama kedai tu. Sederet dengan Kelfood kat Taman Melati, a chinese muslim restaurant. Nanti aku selidik balik apa nama kedai tu. Last nite dok belek2 email2 yg telah aku archive kan, ternampak la recipe butter prawn jahd. Aku peel kulit prawn tu sebab iman and iffah tak suka makan udang yg ada kulit. Maka, it looked a bit togel.. hehe. Yang penting, sedap hingga menjilat jari kaki.. ops! jari tangan. Shariff je yang suka jilat jari kaki.

Ni diceduk sebijik-sebijik dari email jahd, later aku akan edit. Now too lazy la sebab nak kena masak dinner for Mas and her husband. Her husband is going back to Dubai on friday.

Recipe Butter Prawn setelah diedit

Ingredients (adapted from http://rasamalaysia.com/butter-prawns/)

1 kg large prawns
Oil for deep frying
3 tablespoons butter
10 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chicken stock granules.
4 egg yolk

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar & chicken stock. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

Egg yolk nak buat halus and ranggup is a bit of a problem. Jahd ada problem nak buat telur jadi garing and halus. Aku berjaya buat sebab aku guna penapis. Panaskan minyak & butter, pastu ambik satu senduk telur, masukkan dalam penapis, and swirl dalam kuali panas. Voila! telur jadi cantik and rangup :D