This spicy and fragrant prawn dish used to be served mainly in Chinese restaurants, but today, you can also easily find it in tze char stalls in Singapore and Malaysia. This dish goes very well with steaming hot plain rice. If you don't want it spicy, just omit the bird's eye chilli. You may also replace the prawns with crabs.
60 g butter
2 tablespoons cooking oil
3 shallots, peeled and chopped
6-8 birds eye chillies, sliced
3 sprigs curry leaves
3 salted egg yolks, mashed with a fork
150ml evaporated milk
3 tablespoons water
500g fresh medium sized prawns, deveined, leaving skin intact
½ teaspoon sugar
½ teaspoon salt to taste
1. Buy fresh prawns, slit the back of the prawn using a sharp knife, devein, wash and drain in a colander. Draining the prawns ensures the dish will not be soggy.
2. Heat butter and oil in a wok, sauté chopped shallots until fragrant.
3. Add in bird's eye chilies, curry leaves and cook for 10 seconds.
4. Add in salted egg yolks and mash further with the back of the ladle.
5. Add in milk, water, sugar and salt to taste. Let it boil for 10 seconds before adding in prawns.
6. Once prawns are cooked and sauce thickens, quickly turn off heat.
7. Serve immediately with steaming hot rice. You may also serve with baguette.
More tze char recipes:
Kam heong la-la
Yam patties with cashew nuts and chicken