Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, soju drunken prawns in salted egg and coco cream sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something which I have loved my entire life.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- Take kilo Prawns
- Make ready salted egg, 2 if using yolk only
- Take garlic
- Get butter
- Get Cooking oil
- Take Coating
- Get Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour
- Prepare Marinade
- Take jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh)
- Prepare Shrimp broth cube/bullion
- Take Salt
- Take Pepper
- Take Coco Cream Mixture (if no available fresh coconut cream)
- Prepare heaping Tbsp of Coconut powder dissolved in 1/8c water
- Make ready all-purpose cream
Steps 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!
So that is going to wrap it up with this special food soju drunken prawns in salted egg and coco cream sauce recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
