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
- 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.
- Heat margarine in a clean wok over medium heat till margarine has melted. Add in cooking oil to combine.
- 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.
- 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.
- Transfer to a serving platter together with the egg shreds to mix and serve immediately.
