Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients
| 18 | tiger prawns, deveined with shell intact |
|---|---|
| 4 | QL Omega Egg Yolk, lightly beaten |
| 2 tbsp | corn flour |
| 1 tbsp | sugar |
| 4 tbsp | salted butter |
| Oil for frying | |
| 2 stalks | curry leaves |
| 3 | birds eye chillies, slice thinly |
| 10 | short green beans, halved |
Method
- In a wok, on high heat, add butter and oil until it starts bubbling but be careful not to burn the butter.
- Using a metal ladle, slowly pour in the beaten QL Egg Yolk into the wok and stir vigorously in a small circle whilst it starts bubbles up.
- Keep stirring, as it gets frothier. Add in the sugar, curry leaves, bird’s eye chilli and beans.
- Stir for another 2 minutes. Drain the oil and set aside.
- Coat the prawns with the corn flour
- Fry the prawns until the skin is pink and cooked.
- Before serving, sprinkle the egg floss on top of the prawns.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
