Butter Prawn

I would try to avoid cooking prawn whenever I could because of its high cholesterol content. So I could not remember when was the last time I cooked this butter prawn. I truly enjoyed this dish last night, the taste was so familiar. I had two of this sinful big prawn. :)

This dish required simple ingredients where I could find them in my refrigerator, butter and egg. And for the must have curry leaves, did I tell you that I have a pot of curry leaves plant? So I have fresh curry leaves. :) For now, I only have pandan leaves and curry leaves plants. Hope to have more plants in the future.

As usual, I have to pre-fried the prawn first. Then, I would melt sufficient butter in the wok. When the egg is slowly drizzled into the butter(or you could use a sieve), I have to keep stirring to form egg floss. After that, I added the curry leaves. You could also add some chopped bird's eye chili. Apparently I do not have it. Last step was to add in the prawn and stir fry for a while. Drain and serve. You could sprinkle some freshly grinded black pepper on top.