Good day everybody, this time we gives you soju drunken prawns in salted egg and coco cream sauce recipes of dishes that are simple to grasp. We’ll share with you the recipes that you are on the lookout for. I’ve made it many instances and it is so scrumptious that you simply guys will like it.
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Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook soju drunken prawns in salted egg and coco cream sauce using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- Make ready kilo Prawns
- Prepare salted egg, 2 if using yolk only
- Make ready garlic
- Prepare butter
- Prepare Cooking oil
- Prepare Coating
- Get Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour
- Get Marinade
- Prepare jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh)
- Take Shrimp broth cube/bullion
- Prepare Salt
- Make ready Pepper
- Prepare Coco Cream Mixture (if no available fresh coconut cream)
- Take heaping Tbsp of Coconut powder dissolved in 1/8c water
- Get all-purpose cream
It's a different and much improved version of the first Salted Egg Prawn recipe I shared. Delicious and aromatic flavour combination of butter, salted egg and curry leaves makes the prawn taste so good. Its callled Nai Yau Har in Seafood Restaurants and there are two varities, one is dry butter style and the other is wet butter style. Salted egg is optional but it enhances the over.
Instructions to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- First prep the prawns: devein the prawns, with scissors cut the back part of shell from head to tail carefully then remove the vein. Snip away the long whiskers and trim the legs.
- Prepare the marinade: in a container or ziploc bag, pour in the Soju and dissolve the 1/4 shrimp broth cube in it.
- Season the prawns with salt and pepper then marinate in the Soju mixture. Turn prawns every now and then while prepping the cream mixture. The picture below shows less liquid cos it has been absorbed.
- While marinating the prawns, prepare the coconut-salted egg cream mixture. If you have no coco cream, you can dissolve 3 heaping tbsps of coconut powder in a small amount of water then add to your all-purpose cream. Stir and mix well. Taste, and add more coconut powder if it doesn't taste coconut-y as you like.
- Prep your salted egg by cutting it up in small pieces. Your choice to include the whites or just the yolks. (1 egg or 2 yolks per 1/4k prawns).
- Add the chopped salted egg to your coconut cream mixture. With a spoon, stir and mash it on the sides. It won't totally dissolve, that's okay. Below picture still have big pieces so I mashed it on the sides and kept stirring. Then set aside for later.
- Prepare your coating mix in a container (with lid) as you heat the non-stick pan with cooking oil. One by one remove prawns from the Soju marinade and place in your coating mix. Cover with lid and shake until coated. Set aside for cooking.
- Shallow fry both sides of the coated prawns in hot oil (or butter&oil) until golden, about 2-3 minutes. Cook all and set aside. Save the remaining oil drippings for later if you want (tasty!).
- In another non-stick pan, heat the butter, cook the garlic until light golden. Add the coco cream mixture and bring to a simmer in low heat. You'll see the oil rise (looks like cream is splitting but that's okay).
- Drop in your golden prawns. Stir gently and mix in the sauce well. Cook for 2-3 minutes and remove from heat. Don't over cook!
- Plate and serve with rice and/or a salad with prawn drippings. Enjoy!
Delicious and aromatic flavour combination of butter, salted egg and curry leaves makes the prawn taste so good. Its callled Nai Yau Har in Seafood Restaurants and there are two varities, one is dry butter style and the other is wet butter style. Salted egg is optional but it enhances the over. How to cook Prawns with Salted Egg Sauce Heat oil in a deep, heavy-bottomed pan. Drain on paper towels to absorb excess oil.
Above is how one can prepare dinner soju drunken prawns in salted egg and coco cream sauce, very straightforward to make. Do the cooking levels accurately, loosen up and use your heart then your cooking can be scrumptious. There are numerous recipes that you can try from this web site, please discover what you need. When you like this recipe please share it with your folks. Completely satisfied cooking.
