Uploaded February 2026 | Updated September 2026, 2 weeks ago
Butter Prawns with Egg Floss is one of the most popular dishes in Malaysian Chinese restaurants. Crispy deep fried prawns are coated in fragrant butter, curry leaves, and generous golden egg floss that is light, airy, and irresistibly crunchy.
For a much more detailed explanation, including step by step guidance, tips for controlling oil temperature, and full ingredient measurements, please visit my full blog post.
You can download the printable recipe here:
👉 tasteasianfood.com/butter-prawns-with-egg-floss
Suggested Timestamps
00:00 Introduction
00:34 Preparing and Seasoning the Prawns
02:38 Deep Frying the Prawns 04:05 Preparing the Butter Seasoning
05:36 Frying the Egg Floss
08:44 Final Combination
09:37 Recipe
#ButterPrawns
#EggFloss
#MalaysianChineseCuisine
-------------------------------------------------------------
Recipe:
Ingredients (Serves 3–4)
For the Prawns
1/2 kg large prawns, shell on and deveined
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
Oil for deep frying
For the Egg Floss
4 egg yolks, room temperature
80 g unsalted butter
80 g vegetable oil
For the Seasoning
3 sprigs curry leaves, washed and completely dried
2 tablespoons instant oats
2 teaspoons sugar
1/2 teaspoon salt
2 cloves garlic, finely minced
For Garnish
2 red bird’s eye chilies, sliced
Chinese lettuce
Instructions
1. Prepare the Prawns
Trim part of the head and remove the legs. Use a toothpick between shell segments to pull out the digestive tract. Pat completely dry, season with salt and white pepper, and let rest 10 minutes. Just before frying, lightly coat with cornstarch and shake off excess.
2. Fry the Prawns
Heat oil to 150°C (300°F) and fry prawns in small batches for 1½–2 minutes until lightly golden and cooked through. Drain and rest for 5 minutes. Raise oil to 190°C (375°F) and fry again for 20–30 seconds until crisp. Drain thoroughly.
3. Make the Egg Floss
Push egg yolks through a fine strainer. Sauté curry leaves, sugar, salt, and garlic in a little oil until aromatic, then remove. Melt butter with oil in a wok over low heat (140–150°C / 285–300°F). Pour yolks in a thin stream, stirring gently in circles until fine strands form. When the oil foams and the floss is light golden, stir in oats and the curry leaf mixture. Strain to remove excess oil and toss with the prawns.
4. Serve
Plate the prawns, garnish with sliced red chilies and fresh lettuce, and serve immediately while crisp and airy.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Butter Prawns with Egg Floss is one of the most popular dishes in Malaysian Chinese restaurants. Crispy deep fried prawns are coated in fragrant butter, curry leaves, and generous golden egg floss that is light, airy, and irresistibly crunchy.
For a much more detailed explanation, including step by step guidance, tips for controlling oil temperature, and full ingredient measurements, please visit my full blog post.
You can download the printable recipe here:
👉 tasteasianfood.com/butter-prawns-with-egg-floss
Suggested Timestamps
00:00 Introduction
00:34 Preparing and Seasoning the Prawns
02:38 Deep Frying the Prawns 04:05 Preparing the Butter Seasoning
05:36 Frying the Egg Floss
08:44 Final Combination
09:37 Recipe
#ButterPrawns
#EggFloss
#MalaysianChineseCuisine
-------------------------------------------------------------
Recipe:
Ingredients (Serves 3–4)
For the Prawns
1/2 kg large prawns, shell on and deveined
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch
Oil for deep frying
For the Egg Floss
4 egg yolks, room temperature
80 g unsalted butter
80 g vegetable oil
For the Seasoning
3 sprigs curry leaves, washed and completely dried
2 tablespoons instant oats
2 teaspoons sugar
1/2 teaspoon salt
2 cloves garlic, finely minced
For Garnish
2 red bird’s eye chilies, sliced
Chinese lettuce
Instructions
1. Prepare the Prawns
Trim part of the head and remove the legs. Use a toothpick between shell segments to pull out the digestive tract. Pat completely dry, season with salt and white pepper, and let rest 10 minutes. Just before frying, lightly coat with cornstarch and shake off excess.
2. Fry the Prawns
Heat oil to 150°C (300°F) and fry prawns in small batches for 1½–2 minutes until lightly golden and cooked through. Drain and rest for 5 minutes. Raise oil to 190°C (375°F) and fry again for 20–30 seconds until crisp. Drain thoroughly.
3. Make the Egg Floss
Push egg yolks through a fine strainer. Sauté curry leaves, sugar, salt, and garlic in a little oil until aromatic, then remove. Melt butter with oil in a wok over low heat (140–150°C / 285–300°F). Pour yolks in a thin stream, stirring gently in circles until fine strands form. When the oil foams and the floss is light golden, stir in oats and the curry leaf mixture. Strain to remove excess oil and toss with the prawns.
4. Serve
Plate the prawns, garnish with sliced red chilies and fresh lettuce, and serve immediately while crisp and airy.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
