COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g Prawns, head on 1-2 Salted eggs, minced 1/2 cup Double cream/thick cream 1 Onion, sliced 6-7 cloves Garlic, minced Salt and pepper to taste 4 tbsp. Butter for sautéing Procedures: Pre-heat a pan and melt half portion of butter. Sauté half portion of garlic and onion. Continue sauteing until soft and translucent. Add the minced salted eggs and continue sauteing. Add the double cream. Season with a little bit of salt and pepper, adjust according to your taste.  Simmer the sauce for 2 minutes on a low heat. Then remove from the heat. Set aside. Pre-heat a separate pan and add remaining butter to melt.  Sauté the remaining half of garlic and onion until soft and translucent. Add the prawns and cook it for 2-3 minutes. Add the salted egg sauce then mix it well. Let it simmer from another 2-3 minutes. Do not overcook the prawns. Remove from the heat and transfer into a platter ready to serve. Enjoy!
Salted Egg Prawns
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Salted Egg Prawns
500g Prawns, head on 1-2 Salted eggs, minced 1/2 cup Double cream/thick cream 1 Onion, sliced 6-7 cloves Garlic, minced Salt and pepper to taste 4 tbsp. Butter for sauteing Procedures: Pre-heat a pan and melt half portion of butter. Sauté half portion of garlic and onion. Continue sauteing until soft and translucent. Add the minced salted eggs and continue sauteing. Add the double cream. Season with a little bit of salt and pepper, adjust according to your taste.  Simmer the sauce for 2 minutes on a low heat. Then remove from the heat. Set aside. Pre-heat a separate pan and add remaining butter to melt.  Sauté the remaining half of garlic and onion until soft and translucent. Add the prawns and cook it for 2-3 minutes. Add the salted egg sauce then mix it well. Let it simmer from another 2-3 minutes. Do not overcook the prawns. Remove from the heat and transfer into a platter ready to serve. Enjoy!