Yummy Soju Drunken Prawns in Salted Egg and Coco Cream Sauce Recipe

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It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Soju Drunken Prawns in Salted Egg and Coco Cream Sauce. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Soju Drunken Prawns in Salted Egg and Coco Cream Sauce as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Soju Drunken Prawns in Salted Egg and Coco Cream Sauce recipe. This Soju Drunken Prawns in Salted Egg and Coco Cream Sauce make for a yummy summer dinner that you can make it easy. The Soju Drunken Prawns in Salted Egg and Coco Cream Sauce recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Soju Drunken Prawns in Salted Egg and Coco Cream Sauce recipe.

Soju Drunken Prawns in Salted Egg and Coco Cream Sauce.

Soju Drunken Prawns in Salted Egg and Coco Cream Sauce Before preparing the dish, we have done some research on how to cook Soju Drunken Prawns in Salted Egg and Coco Cream Sauce easily with delicious taste. You can have Soju Drunken Prawns in Salted Egg and Coco Cream Sauce using 15 ingredients and 11 steps. Here is how you achieve that.

Yummy Soju Drunken Prawns in Salted Egg and Coco Cream Sauce Recipe Ingredients

  1. You need 1/4 of kilo Prawns.
  2. You need 1 of salted egg, 2 if using yolk only.
  3. You need 1/2 head of garlic.
  4. It's 2 Tbsp of butter.
  5. Prepare of Cooking oil.
  6. Prepare of Coating.
  7. You need 1/2 pack of Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour.
  8. It's of Marinade.
  9. Prepare 2 of jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh).
  10. It's 1/4 of Shrimp broth cube/bullion.
  11. It's to taste of Salt.
  12. It's to taste of Pepper.
  13. You need of Coco Cream Mixture (if no available fresh coconut cream).
  14. It's 3 of heaping Tbsp of Coconut powder dissolved in 1/8c water.
  15. It's 1/2 c of all-purpose cream.

How to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce step by step

  1. 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..
  2. Prepare the marinade: in a container or ziploc bag, pour in the Soju and dissolve the 1/4 shrimp broth cube in it..
  3. 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..
  4. 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..
  5. 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)..
  6. 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..
  7. 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..
  8. 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!)..
  9. 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)..
  10. 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!.
  11. Plate and serve with rice and/or a salad with prawn drippings. Enjoy!.