Butter Prawns (Adam Liaw)

sw.me was given MasterChef 2010 winner Adam Liaw's book "Two Asian Kitchens". She aims to cook a recipe a week for her daddy.

This was the first dish, which she modified to suit her so cutting out the coconut (because I apparently told her it was coconut milk when it was supposed to be desiccated coconut - a fact I refute!), curry and chilli parts. Its not the butter prawns we get in Malacca or Kuching, so I'm not sure which Malaysia state it comes from, its quite sweet eg.me remarked, but he still loved it. eg.me tweeted the photo to Adam who re-tweeted it to everyone.

With prawns if you are buying from a supermarket, bear in mind they are already thawed, so if you are not cooking the prawns on the day ask the counter to get the still frozen prawns from the back.

Also I think its better to mix the wet ingredients in a bowl to pour in quickly because the hot wok will burn the garlic if you don't move quickly enough.

Ingredients
500g prawns, raw and unpeeled
3 eggs yolks, beaten
100 butter, chopped
2 garlic cloves, minced
1 tsp light soy sauce
1/2 tsp Shaoxing wine
2 tsp caster sugar
salt & pepper to taste

Directions
Clean prepare the prawns as per usual and remove intestinal track.
Deep-fry in two batches until crispy and set aside to drain on paper towels.

Pour oil from wok and pour the eggs while whisking and set aside.
Mix the soy sauce, Shaoxing wine, caster sugar and salt & pepper in a bowl and set aside.
Wipe clean the wok and melt the butter, fry the garlic then quickly add back the prawns and egg as well as the sauce.
Toss to mix then serve while hot and crispy.