with MARIGOLD Chef's Selection Evaporated Milk
Tiger Prawns
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
500g tiger prawns, sharp ends trimmed, deveined
1 tbsp salt
1 tbsp sugar
1 tsp ground black pepper
2 eggs, beaten lightly
⅓ MARIGOLD Evaporated Filled Milk (combine with eggs)
6 tbsp custard powder
6 salted eggs
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
Method
1
Marinate prawns with salt, sugar and pepper. Set aside.
2
Steam salted egg until cooked. Let it cool. Then separate egg yolk and break it up coarsely.
3
Heat pan with oil for deep frying. Dip prawns into egg mixture and lightly coat it with custard powder. Deep fry a few prawns at a time until golden in colour. Repeat process with the rest of the prawns.
4
Heat up another pan and add in butter, garlic, bird’s eye chilli, curry leaves and fry until fragrant. Put in steamed salted egg yolks and fry over high heat for a 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.
5
Season with salt to taste and turn off heat.
Chef's Tips
Dry fried prawns with paper towels.
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