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

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We hope you got insight from reading it, now let’s go back to soju drunken prawns in salted egg and coco cream sauce recipe. To cook soju drunken prawns in salted egg and coco cream sauce you only need 15 ingredients and 11 steps. Here is how you do it.

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

Mince garlic and remove curry leaves from stalk. Devein, rinse & dry prawns: Using a pair of scissors, snip the sharp parts of the prawns off. Rinse all the herbs except the Wolfberries. Put in all the rinsed herbs into the pot of chicken stock and bring it to boil. Allow to cool, then mash with a fork and set aside.

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