Hi, I’m Joana. Today, we’re going to prepare soju drunken prawns in salted egg and coco cream sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce Recipe
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To bewith this recipe, we have to first prepare a few ingredients. 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 1/4 kilo Prawns
- Take 1 salted egg, 2 if using yolk only
- Make ready 1/2 head garlic
- Get 2 Tbsp butter
- Prepare Cooking oil
- Get Coating
- Take 1/2 pack Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour
- Take Marinade
- Get 2 jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh)
- Prepare 1/4 Shrimp broth cube/bullion
- Get to taste Salt
- Take to taste Pepper
- Take Coco Cream Mixture (if no available fresh coconut cream)
- Make ready 3 heaping Tbsp of Coconut powder dissolved in 1/8c water
- Take 1/2 c 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 exceptional dish soju drunken prawns in salted egg and coco cream sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
