• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 300g fish fillet, cubed
  • 300g large prawns
  • 1 egg white
  • 5 tbsp margarine
  • 3/4 cup oil
  • 2 sprigs curry leaves
  • 6 chilli padi, chopped
  • 1 tbsp dried prawns, soaked and chopped
  • 3 egg yolks, beaten
  • Ingredients (A) - (Combined):
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground black pepper
  • 3 tbsp corn flour
  • 1 tbsp rice flour
  • Seasoning:
  • 1 tbsp evaporated milk
  • 1/2 tsp monosodium glutamate
  • 1/2 tsp salt

Instructions

  1. Coat fish pieces with egg white then toss in combined ingredients (A). Deep-fry in hot oil until golden and crispy. Dish out fish and put prawns into the hot oil. Deep-fry until cooked.
  2. Heat margarine in a clean wok over medium heat till margarine has melted. Add in cooking oil to combine.
  3. Pour in egg yolks from a height, stirring them quickly at the same time. Wait until they bubble and turn into fine shreds. When it is fragrant, pour contents into a metal strainer to remove excess oil.
  4. Leave 2 tablespoons oil in the wok and add in curry leaves, dried prawns, chilli padi and seasoning. Return pre-fried fish and prawns to combine.
  5. Transfer to a serving platter together with the egg shreds to mix and serve immediately.

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