A friend who has a prawn farm sold her prawns to us a few months ago. Since I bought 2 kilos of extra large size of tiger prawns, I searched for a few prawn recipes that are suitable to cook at home.
The toughest part in making butter prawn will be to make the floss from egg yolk. The first try I didn’t put enough butter in the pan so the floss didn’t turn out to be very flossy. You need to pour the egg yolk into the pan from a high position and keep on stirring the yolk in circular motion.
The second part of the cooking butter prawn is quite easy. You just need diced chili (bird’s eye chili is much better), a lot of curry leaves (daun kari), chopped garlic and evaporated milk.