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This recipe for Malaysian egg floss prawns is a real treat!
While in Kuala Lumper earlier this year, I tried so many new dishes: Things I didn’t even know existed! Malaysian egg floss prawns was one of those dishes. Caroline and I tried them at the hotel we were staying at and I just had to get the recipe. Luckily, the chef was a great guy and showed me how it was done.
About this recipe for butter egg floss prawns…
As mentioned above, I simply ordered this dish one evening not having a clue what it was. When the buttery prawns were brought to our table, I didn’t have a clue what it was.
I took a bite and the flavors and textures were amazing. It was like nothing I had ever experienced before.
It turned out the flossy yellow on top was made with eggs but again, I didn’t have a clue how it was done. Now I do and if you read on, you can make this Malaysian classic too.
How difficult is it to make butter egg floss prawns?
It’s really easy. You just need to swirl some butter around in a pan and add sieved egg yolks.
By doing this, the egg yolks take on a floss-like appearance. Incredible indeed!
Are butter egg floss prawns bad for you?
Let’s just say they aren’t like eating an apple. They probably aren’t great for you but they are a real treat for those times you just don’t care how healthy your food is.
One good thing is that most of the butter gets poured away. It isn’t eaten.
The butter serves a purpose which is to flavor the prawns and floss and then you discard what isn’t used.
Can I work ahead?
You can collect all of the ingredients together and clean your prawns.
That’s most of the work done right there. I do, however recommend that you prepare the flossy bit right before serving. You want these prawns to be good and hot.
What does the egg floss taste like?
It sure doesn’t taste like eggs! The egg yolks take on the flavors of what they are cooked in.
So the floss is buttery, a bit sweet, spicy and savory.
Not only that, as the egg floss dries, it takes on a crispy texture that is so good.
Photos of hot butter prawns with egg floss…
For best results…
Use a wok or a high sided pan. You will be able to get the butter flowing in one directly easier if there is a bit of depth to it.
You might also like to try some of these Malaysian favourites…
Sambal Oelek – This easy to make hot sauce goes so well as a side dish to these butter egg floss prawns!
Kari Ayam – There are many delicious curries from Malaysia. This chicken curry is one of my favourites.
Chicken with sambal matah – Looking for a delicious chicken snack? This is one you’ve got to try.
Ikan Bakar – Fried fish in sambal wrapped in a banana leaf.
Ayam Masak Merah – This bright red chicken curry is amazing! Give it a try.
Chicken Devil Curry – One of the most famous Malaysian chicken curries.
12 jumbo prawns, trimmed, peeled and deveined
1 ½ tsp salt
4 tbsp cornflour (corn starch)
625ml (2 ½ cups) rapeseed (canola) oil
7 egg yolks, lightly beaten
150g (5.25oz) unsalted butter
5 red bird’s eye chillies, thinly sliced
5 cloves of garlic, finely chopped
20 – 30 fresh or frozen curry leaves
½ tsp Chinese chicken stock granules (contains MSG, optional)
- Place the prawns in a mixing bowl and season with salt. Pour in the cornflour and rub, evenly all over the prawns. Set aside.
- Now heat 500ml (2 cups) rapeseed (canola) oil in a large wok over a high heat. The oil is ready for cooking when thousands of little bubbles form immediately when a wooden chopstick or spatula is dipped in.
- Shake off any excess cornflour and fry half of the prawns in the oil until they turn pink. This will only take about a minute. Transfer to a wire rack and repeat with the remaining prawns.
- With all or the prawns par-cooked, again, ensure the oil is still bubbly hot enough by testing it with a wooden chopstick or spatula and then fry the prawns again for another minute or until cooked through. Transfer them all back to the rack and set aside.
- Pour your beaten egg yolks through a fine sieve into a jug, preferably one with a small spout and set aside.
- Discard the dirty cooking oil from your wok and wipe it clean. Then add the remaining oil and the butter. Melt the butter into the oil over a low to medium heat. Once the butter has melted, start stirring in one direction.
- When the butter and oil begin to bubble slightly and you have a steady current going in one direction, begin pouring in the egg yolk in a thin stream from a height of about 1 foot while continuing to stir in one direction.
- Once you have added all the egg yolk, continue stirring and when the butter and oil turn foamy, add the sliced red chillies, garlic and the curry leaves. Fry, while continuing to stir for about a minute and then add the prawns. Keep staring!
- Add the Chinese chicken granules, if using and keep up the stirring for another 30 seconds and then pour it all through a fine sieve. Allow the excess oil to drip through the sieve for a minute or so. You can discard the oil/butter mixture.
- Serve the prawns topped with all the other ingredients in your sieve over rice or simply on a serving platter or banana leaf. Do not throw anything out. Pile the prawns high with all that amazing floss and other fried goodies you’ve prepared.
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Amount Per Serving:
Calories: 229Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 485 mgSodium: 1520 mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 14g
I hope you enjoy this butter egg floss prawns recipe. If you do try it, please leave a comment. I’d love to hear from you.