Butter Prawns With Egg Floss (蛋丝牛油虾)



My mind is very “blank” when I am writing this post.. I  do not what to write about the dish except the recipe..


This is a recipe that I stumbled across when I searched for prawn recipe.. I can’t recall if I have tasted it before. Probably no because though it looked delicious with the egg floss, I do not think i have ever eaten unshelled prawns cooked in butter. The one that I have tasted is without shell and without egg floss.


I studied a few recipes and come out with this simple recipe of mine, The adventure did not disappoint me at all, it is creamy and tasty .. I especially loved the mixture of curry and buttery aroma and smooth texture of the prawns.


However, I do regret of not using fresh curry leaves since I am running out. Instead, I have to use the dried curry leaves stock up for emergency purposes. No difference in flavours except the colour is not as appealing as using the fresh type.


Preparation is rather easy. Some recipes call for deep frying the prawns for 1-2 minutes but I shelved the idea as it will be too troublesome for house chef just to prepare a whole pot of oil for deep frying 1-2 minutes. Instead, I opted for another easier version of stir frying the prawns until cooked. I do not believe the taste will be compromised a lot but I think it is slightly healthier and much faster way to prepare the dish, not to mention less kitchen utensils to wash…



Servings: About 4-6 adult servings


Egg floss

  • 2-3 egg yolks
  • 2 tablespoons of butter
  • 2 tablespoons of cooking oil

Stir frying

  • 1/2 kilograms of prawns
  • 2 cloves of garlic cut into big pieces
  • 20 grams or ml of evaporated milk or fresh milk
  • Some cut chillies or bird eye chillies
  • 1 sprig of curry leaves (preferably fresh curry leaves)
  • Pinches of salt
  • Dashes of white pepper
  • Sugar to taste




  • In a wok or frying pan, heat up 2 tablespoons of butter and 2 tablespoons of cooking oil under high heat. Drizzle the beaten egg yolk onto the hot oil, stir fry or deep fry the egg yolk until golden brown. Dish up and drain  Use a tablespoon to press the oil back to the wok or frying pan. Place the deep fried egg floss in a piece of kitchen towel. Set aside for cooling.


  • Use the same oil in the wok to pan fry the prawns for 1-2 minutes, add the chilli, garlic and curry leaves. Stir fry for one minute. Add the evaporated milk and continue to stir fry until it starts to dry. Add dashes of white pepper, salt and sugar to taste. Have a quick stir and dish up. Sprinkle with egg floss prepared earlier and best serve hot as a side dish of a standard Chinese meal.



I have decided to simplify the steps to suit the needs of new house chefs. Trust me, taste will not be of that much difference…Just remember to stir fry all this using high heat and remember to put the cooking oil as it will make the oil hotter and hence your egg floss will be crispier…


Hope you like the post today. Cheers and have a nice day.


(updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.




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