Tiger Prawns
Ingredients
500g tiger prawns, sharp ends trimmed, deveined
1 tbsp salt
1 tbsp sugar
1 tsp ground black pepper
6 tbsp custard powder
2 eggs, beaten lightly
100ml MARIGOLD Evaporated Filled Milk
(Egg and milk combined)
Ingredients for salted Egg mixture:
6 salted egg
2 tbsp butter
2 cloves garlic, chopped finely
4 bird’s eye chilli, sliced finely
2 stems curry leaves, leaves only
½ cup MARIGOLD Evaporated Filled Milk
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Marinate prawns with salt, sugar and pepper. Set aside.
Steam salted egg until cooked. Let it cool. Then separate egg yolk and break it up coarsely.
Dip prawns into egg mixture and lightly coat it with custard powder. Deep fry a few prawns at a time until they turn golden in colour. Repeat the process with the rest of the prawns.
Heat up another pan and add in butter, garlic, bird’s eye chilli, curry leaves and fry until fragrant. Put in salted egg yolks and fry over high heat for 1 minute. Drizzle MARIGOLD Evaporated Filled Milk over and allow it to foam up for 2 minutes.
Mix in fried prawns and gently toss until well coated with the salted egg mixture. Season with salt to taste and turn off heat.
Tiger Prawns are ready to be served.
Dry fried prawns with paper towels.
