Snack

Tiger Prawns with Egg Floss

Simply exquisite and delicious dish, a definite favourite for prawn lovers.

In a wok or deep pan, heat up Planta Professional Multipurpose Margarine.
In the meantime, season both sides of the prawns with salt. Gradually add the flour, making sure to coat the prawns evenly.
Once the Planta Professional Multipurpose Margarine is fully melted and hot, deep fry the prawns in batches for 45-60 seconds on each side or until crispy and golden brown in color.
Transfer prawns to a strainer to drain off the excess oil.
In a bowl, beat the eggs and strain the mixture, making sure there are no lumps. Set aside.
In small bowl, mix the curry leaves after separating from the stalks. Add salt, chili, garlic and sugar.
To create 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 in color and are crispy.
After 4-5 minutes, add the prawns back into the pot/wok and mix with the egg floss for 15 seconds.
Take the pot/wok away from the heat and transfer everything to a strainer to shake off the excess oil, then to a plate.
Top the prawns with the crispy floss and serve with or without rice.