Easy to prepare: 30 minutes
Serves: Two (2) Person
- Prawns medium size: 8 No’s (cleaned with head trimmed but with shell)
- Curry leaves fresh: 2 sprigs
- Granulated Sugar: 1 teaspoon
- Egg yolk beaten: 3 no’s stirred in a clockwise direction
- Butter melted: 75 grams
- Salt: As per taste
For Indian sub-continent (ISC) flavour:
- Coriander leaves: 2 tablespoons fine chopped
- Garam Masala: ½ tablespoon
- Heat little (just a teaspoon) butter in a pan and deep fry the prawns until they become pink.
- Once done take them out and keep it aside.
- Now take a wok, add the remaining melted butter and add yolk by keeping the beaten yolk at least 7 to 8 inches in height from the base of the yolk and while pouring it move the ladle in just one direction i.e. clockwise.
- One they become fluffy and turn golden in colour remove from the work and keep it aside and press them gently to remove all the butter from them. Then keep the melted butter in a cup for reusing it.
- Clean the wok, and keep it on the gas stove on simmer flame.
- Add the butter and heat it for few seconds and add curry leaves, prawns and granulated sugar
- Sauté it very gently and sprinkle salt.
- Add half of the egg yolk you have prepared and softly mix.
- Once done serve it on a rice plate and top it up with balance yolk.
Serve it with steam rice.