Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, soju drunken prawns in salted egg and coco cream sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Prep your salted egg by cutting it up in small pieces. Add the chopped salted egg to your coconut cream mixture. With a spoon, stir and mash it on the sides. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce.
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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.
The ingredients needed to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- Take 1/4 kilo Prawns
- Make ready 1 salted egg, 2 if using yolk only
- Make ready 1/2 head garlic
- Prepare 2 Tbsp butter
- Make ready Cooking oil
- Make ready Coating
- Make ready 1/2 pack Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour
- Take Marinade
- Prepare 2 jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh)
- Make ready 1/4 Shrimp broth cube/bullion
- Make ready to taste Salt
- Prepare to taste Pepper
- Make ready Coco Cream Mixture (if no available fresh coconut cream)
- Prepare 3 heaping Tbsp of Coconut powder dissolved in 1/8c water
- Make ready 1/2 c all-purpose cream
Serve immediately with a wedge of lemon or spicy mayonnaise! The second process is all about the salted egg yolk sauce. You will need to mash salted egg yolks in a bowl. I used commercially available salted duck eggs for this recipe.
Instructions to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- 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!
You will need to mash salted egg yolks in a bowl. I used commercially available salted duck eggs for this recipe. This is the one which we usually use to make salted egg and tomato salad. I then mixed heavy whipping cream with the mashed egg yolk and set the mixture aside. Season shrimp and dredge in cornflour, then pan-fry until they turn orange in color.
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So that’s going to wrap this up for this special food soju drunken prawns in salted egg and coco cream sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
