Snack

Tiger Prawns with Egg Floss

A definite favourite prawn dish that's simply exquisite & delish.

In a wok or deep pan, heat up the Planta margarine.
In the meantime, season both sides of the prawns with salt. Gradually add the flour making sure to coat the prawns with the flour evenly as well.
Once the planta margarine is fully melted and hot, deep fry the prawns in batches, for 45-60 seconds on each side or until crispy and orange in color.
Transfer them into a strainer to drain off the excess oil.
In a bowl, beat the eggs and then strain the mixture, making sure there are no lumps then set aside.
In small bowl, mix the curry leaves after separating them from the stalks. And the salt, chillis, garlic and sugar together.
For the egg floss, adjust the heat of the hot oil to medium, then slowly add the beaten eggs while constantly whisking.
Add the curry leaves and sugar mixture while continuing to stir. Wait until the eggs start to turn golden yellow in color and crispy.
After 4-5 minutes, add the prawns back into the pot or wok and mix it with the egg floss for 15 seconds.
Take it out from the heat and transfer to a strainer to shake off the excess oil then to a plate.
Turn off the heat from the pan/ wok and transfer the egg floss with the oil into the strainer. Allow 2-3 minutes for the oil to drip off completely.
Top the prawns with the crispy floss and serve with or without rice.