I prefer the same dish made with vast quantities
of butter, in which case it takes on the equally
appropriately name of butter prawns.

I think I'd prefer the butter prawns, too... :)

It was at a famous place in Geylang, I think,
that our table ordered butter prawns and got
the other - at that point I almost became a
cereal killer.

... One rotten egg doesn't spoil a dozen -- only when scrambled.

Which is the reason for the quaint old custom
of breaking your eggs into a separate dish
before adding it to the rest of your batter.

Which is the way I learned to do it.... always break the egg into it's
own separate dish, then add it to the rest....

So you must have had the practical equivalent
of Home Ec, either that or a modicum of good
sense. One important function of society is
to protect those who don't have good sense.

Lilli got into a fit of locavorism and got
some eggs from a farm that she'd gone to
when raising her family decades ago but
gradually tapered off from patronizing. There
was one rotten one on average per dozen. That
cured that urge and explained the tapering off.

That's a rather high percentage of rotten eggs.... I don't think my
little sister had anywhere near that (in fact, never heard she'd had any rotten eggs) back when she was raising chickens.... :)

It was a dangerously high percentage, and
if the owners weren't nice, they probably
would have been shut down long since.

Butter prawns with oat and egg floss
categories: Malaysia, Singapore, main, shellfish
Servings: 4

1 kg prawns, preferably medium to large
h - For the egg floss
10 egg yolks, beaten
300 g butter
h - For the seasoning
60 g butter
5 stalks curry leaves
20 g sugar
30 g milk powder
1 1/2 ts salt
1/2 ts ground white pepper
35 g instant oats
h - For garnish
3 bird's eye chili, red preferred
Chinese lettuce, to garnish

For the prawns
Clean the prawns under running water. Cut away
part of the head, the last segment of the
abdomen which is sharp, and the legs. Cut open
the shell of the back of the prawn, starting
from the front towards the tail. Leave the tail
intact. Cut the back of the prawn deeper with
the knife, and remove the intestinal vein.
Wash again under running water. Drain.

Deep-fry the prawns until pink. This may take
1 1/2 to 2 min. Drain away the oil. Set aside.

For the egg floss
Heat the butter in a wok. Pour the beaten egg
yolks into the butter in the wok at high point
slowly and consistently. At the same time, beat
the yolks vigorously with a wire whisk until it
forms a fine stream. Keep stirring until the
egg becomes golden brown, floss-like strings.
Drain off the oil. Set aside.

Stir-frying
Heat up 60 g butter, saute the curry leaves
until fragrant. Add the remaining seasoning,
egg floss, and deep fried prawns. Mix well.
Garnish with sliced chili.

K.P. Kwan, tasteasianfood.com
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