How to Make Yummy Soju Drunken Prawns in Salted Egg and Coco Cream Sauce

Soju Drunken Prawns in Salted Egg and Coco Cream Sauce. Serve this tasty, delicious Prawns with Salted Egg Sauce dish with this easy recipe from Yummy. Cook over medium heat until sauce thickens. Since the salted egg yolk sauce is so good, I made another popular zi char dish with it - salted egg yolk prawns.

Add mashed egg yolk and the sauce will turn golden. We asked for extra sauce of the salted egg but they say I had tried salted egg crab in singapore, but I think here is the best as price and taste. Salted Egg Prawn is simply amazing. You can cook Soju Drunken Prawns in Salted Egg and Coco Cream Sauce using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Soju Drunken Prawns in Salted Egg and Coco Cream Sauce

1. It's 1/4 of kilo Prawns.
2. You need 1 of salted egg, 2 if using yolk only.
3. You need 1/2 head of garlic.
4. It's 2 Tbsp of butter.
5. It's of Cooking oil.
6. You need of Coating.
7. You need 1/2 pack of Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour.
8. You need of Marinade.
9. It's 2 of jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh).
10. It's 1/4 of Shrimp broth cube/bullion.
11. It's to taste of Salt.
12. You need to taste of Pepper.
13. Prepare of Coco Cream Mixture (if no available fresh coconut cream).
14. It's 3 of heaping Tbsp of Coconut powder dissolved in 1/8c water.
15. You need 1/2 c of all-purpose cream.

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. Fried prawns coated with salted egg yolk is another Chinese New Year favourite. Fried Fish Fillet with Special Beanpaste Sauce.

Soju Drunken Prawns in Salted Egg and Coco Cream Sauce instructions

1. 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..
2. Prepare the marinade: in a container or ziploc bag, pour in the Soju and dissolve the 1/4 shrimp broth cube in it..
3. 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..
4. 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..
5. 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)..
6. 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..
7. 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..
8. 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!)..
9. 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)..
10. 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!.
11. Plate and serve with rice and/or a salad with prawn drippings. Enjoy!.

Rub the prawns with salt and sugar. Separate the salted egg yolk from the whites, and steam yolks. Salted egg is as divisive as the durian: you're either born to love or hate it. In Singapore, feelings are intense with this retro ingredient getting the modern But Singaporeans like to take things up a notch. In recent months, salted egg yolk sauce is the new craze here.

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