Tuesday, July 30, 2013

Creamy Salted Egg Shrimps


500gm fresh shrimps, shell removed and deveined
2 salted eggs, boiled
4 tbsp of garlic and ginger paste
1 tsp black pepper
150ml evaporated milk (or 250ml full cream milk)
8 bird’s eye chilli (or more), crushed coarsely
3 garlics, sliced thinly
2 stalks of curry leaves
4 tbsp cooking oil
1 tsp sugar  
Salt to taste


1.       Marinate prawn with garlic and ginger paste, black pepper and salt. Set aside for about 10 minutes.

2.       Heat oil in wok on high heat, add prawn. Stir fry until shrimps are cooked. Remove shrimps from wok. Set aside

3.       Drain oil, leaving just about 1 tbsp. Add sliced garlic, chili and curry leaves, fry until golden and smells heavenly.

4.       Drizzle the milk, stir until the sauce thickens, if using full cream milk it will take slightly longer.

5.       Return the fried shrimps to the wok, add mashed salted egg yolks and sugar. Stir well until well coated.

6.       Serve hot with white rice.

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