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MY | SG
Published by bbdeveloper on 10 Aug 2022
Categories
  • Canned Milk
  • Recipes
Tags
  • canned-milk

Tiger Prawns

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Made With MARIGOLD

Evaporated Filled Milk


Ingredients

500g tiger prawns, sharp ends trimmed, deveined
1 tbsp salt
1 tbsp sugar
1 tsp ground black pepper
2 eggs, beaten lightly
⅓ MARIGOLD Evaporated Filled Milk (combine with eggs)
6 tbsp custard powder
6 salted eggs
2 tbsp butter
2 cloves garlic, chopped finely
4 bird’s eye chilli, sliced finely
2 stems curry leaves, leaves only
½ cup MARIGOLD Evaporated Filled Milk

Method

1

Marinate prawns with salt, sugar and pepper. Set aside.

2

Steam salted egg until cooked. Let it cool. Then separate egg yolk and break it up coarsely.

3

Heat pan with oil for deep frying. Dip prawns into egg mixture and lightly coat it with custard powder. Deep fry a few prawns at a time until golden in colour. Repeat process with the rest of the prawns.

4

Heat up another pan and add in butter, garlic, bird’s eye chilli, curry leaves and fry until fragrant. Put in steamed salted egg yolks and fry over high heat for a minute. Drizzle MARIGOLD Evaporated Filled Milk over and allow it to foam up for 2 minutes, mix in fried prawns and gently toss until well coated with the salted egg mixture.

5

Season with salt to taste and turn off heat.

Chef's Tips

Dry fried prawns with paper towels.

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