Ingredients
500g unshelled large tiger prawns120 g butter
7 chilli padi, flatten and crushed
20 curry leaves
6 egg yolks, beaten and whisked
Method
- Wash and drain the prawns. Dry the prawns with towel.
- Melt the butter in a wok. Pour eggyolk into the melted butter under medium heat and keep stirring while the yolk is being poured.
- Keep on stirring until the yolk froths in the butter.
- Put the curry leaves and the chilli and stir for 1 minute.
- Next put the prawns in and fry for 10 minutes or until they are cooked.
- Serve hot.
Cookware you can use for this recipe
TIVOLI® Accessories
Wok
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