This is a creamy prawn recipe that I tried a few days ago. I was tired of cooking steamed prawn with egg, and I did not have sambal (chilli paste) to make spicy prawn or lemon to make lemon thyme prawn so I decided to try butter prawn instead as I seldom use butter in my cooking.
Here's how I prepared the dish.
First, I treated the prawns to make them crunchy. I removed the shells of the prawns and deveined them. Then I marinated them with baking powder (I should have used baking soda as stated in the recipe I was referring to but I did not have any on hand) for about 30 minutes. Then I rinsed off the baking powder with cold water before marinating the prawns with egg white and tapioca starch. This is a treatment I learnt from Bee Yinn Low of Rasa Malaysia. http://rasamalaysia.com/how-to-make-shrimps-crunchy/ It is suppose to make the prawns crunchy like how they were prepared in the Chinese restaurants. I did not really follow all her instructions due to time constraint but the prawns was really crunchier then any other prawn dishes I have prepared.
Stir fry prawns with some butter until about 80% cooked. The thyme shown here was added at the very end of the cooking. By the way, it is my favourite herb.
|These are the prawns that have been deveined, treated and stir fried quickly with some butter.|
Next, I added more butter into the wok and stir fry some garlic until fragrant before adding pre steamed potatoes and carrots. Then I added leeks and milk. Let simmer for a few minutes until the leeks are cooked.
When the leeks are cooked, add in the prawns followed by an egg yolk and some thyme. Stir fry quickly for a few seconds and turn off the heat immediately.