Soju Drunken Prawns in Salted Egg and Coco Cream Sauce. Salted Egg Yolk Prawn Recipe (Sugpo na may Itlog na Maalat). Serve this tasty, delicious Prawns with Salted Egg Sauce dish with this easy recipe from Yummy. How to cook Prawns with Salted Egg Sauce.
Imagine the good taste of nilasing na hipon elevated to a whole new level by tossing in a sauce with creamy salted egg Prepare the salted egg yolk sauce by mashing the egg yolks in a bowl. Stir until all ingredients are well blended. The salted duck egg yolks are mashed then stir fried with butter and spices and wine until fragrant and a luscious clinging sauce is formed. You can have Soju Drunken Prawns in Salted Egg and Coco Cream Sauce using 15 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Soju Drunken Prawns in Salted Egg and Coco Cream Sauce
- It’s 1/4 of kilo Prawns.
- You need 1 of salted egg, 2 if using yolk only.
- You need 1/2 head of garlic.
- It’s 2 Tbsp of butter.
- You need of Cooking oil.
- It’s of Coating.
- You need 1/2 pack of Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour.
- It’s of Marinade.
- Prepare 2 of jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh).
- Prepare 1/4 of Shrimp broth cube/bullion.
- It’s to taste of Salt.
- Prepare to taste of Pepper.
- It’s of Coco Cream Mixture (if no available fresh coconut cream).
- You need 3 of heaping Tbsp of Coconut powder dissolved in 1/8c water.
- You need 1/2 c of all-purpose cream.
Remove black vein that is exposed. Pour flour into a shallow plate, dredge prawn in flour and shake to remove excess flour. Using a small pot, deep fry prawns in. Steamed Drunken prawns (醉虾) is a dish which is unbelievably cheap and easy to prepare at home, but if you were to order it at the restaurant, be prepared to pay many, many times more than it would cost you to prepare it at home.
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce step by step
- First prep the prawns: devein the prawns, with scissors cut the back part of shell from head to tail carefully then remove the vein. Snip away the long whiskers and trim the legs..
- Prepare the marinade: in a container or ziploc bag, pour in the Soju and dissolve the 1/4 shrimp broth cube in it..
- Season the prawns with salt and pepper then marinate in the Soju mixture. Turn prawns every now and then while prepping the cream mixture. The picture below shows less liquid cos it has been absorbed..
- While marinating the prawns, prepare the coconut-salted egg cream mixture. If you have no coco cream, you can dissolve 3 heaping tbsps of coconut powder in a small amount of water then add to your all-purpose cream. Stir and mix well. Taste, and add more coconut powder if it doesn't taste coconut-y as you like..
- Prep your salted egg by cutting it up in small pieces. Your choice to include the whites or just the yolks. (1 egg or 2 yolks per 1/4k prawns)..
- Add the chopped salted egg to your coconut cream mixture. With a spoon, stir and mash it on the sides. It won't totally dissolve, that's okay. Below picture still have big pieces so I mashed it on the sides and kept stirring. Then set aside for later..
- Prepare your coating mix in a container (with lid) as you heat the non-stick pan with cooking oil. One by one remove prawns from the Soju marinade and place in your coating mix. Cover with lid and shake until coated. Set aside for cooking..
- Shallow fry both sides of the coated prawns in hot oil (or butter&oil) until golden, about 2-3 minutes. Cook all and set aside. Save the remaining oil drippings for later if you want (tasty!)..
- In another non-stick pan, heat the butter, cook the garlic until light golden. Add the coco cream mixture and bring to a simmer in low heat. You'll see the oil rise (looks like cream is splitting but that's okay)..
- Drop in your golden prawns. Stir gently and mix in the sauce well. Cook for 2-3 minutes and remove from heat. Don't over cook!.
- Plate and serve with rice and/or a salad with prawn drippings. Enjoy!.
Seafood is always so expensive when it is ordered outside. Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside. I like to purchase palm sugar in a jar, so I can add some water and let them sit for over a week. Then the palm sugar gets nice and soft, easy to scoop it out. Creamy and light, the salted egg sauce was different from the usual kind which tends to taste thick and powdery.