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Prawns with Red Sauce and Egg Floss
Recipe by Alvin Quah
A little bit sweet and a little bit spicy. This delicious dish is packed with flavour and is the perfect addition to your next barbecue lunch.
- Steps
- Ingredients
Ingredients
Prawn Oil and Pan Fried Prawns
Sweet and Spicy Sauce
Egg Floss
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Steps
- To prepare the prawns, remove heads and shells and place half into a small saucepan. Reserve peeled prawns.
- Add oil to the saucepan and place over medium heat. Cook for 5-10 minutes or until toasted, pressing down occasionally with a spatula to release juices. Pour through a lined fine sieve into a saucepan and set aside.
- When ready to serve, melt butter and additional olive oil in a large frypan over medium high heat. Season prawns and add to the pan. Cook for 30 – 45 seconds on each side. Remove from the pan and set aside.
- For the Red Sauce, heat prawn oil in a small saucepan over medium heat and season with salt. Add shallots and garlic and sauté until translucent but not coloured. Add brandy and reduce to approximately 1 tablespoon or syrupy consistency. Add chicken stock and bring to a boil. Add tomato ketchup and honey and simmer for 30 minutes or until reduced by a third. Add sauces and balance with sugar. Remove from heat and whisk in butter. Strain into a clean saucepan and cover to keep warm. Set aside.
- For the Egg Floss, combine egg yolks and soy sauce in a small jug. Heat olive oil in a small non-stick pan. Slowly drizzle egg yolk mixture onto pan, rapidly agitating the strands of egg with a small spatula as they touch the pan. Do this continuously until the mixture forms thin crispy strands. Remove from heat and set aside on paper towel to cool and crisp. Crush between fingertips or using a mortar and pestle and set aside.
- To serve, reheat sauce gently. Place prawns into a wide shallow bowl. Drizzle generously with warmed sauce and sprinkle with egg floss.
