This
was a dish I was not familiar with growing up. It has become a popular dish in
seafood restaurants along with other new variations of cooking prawns, such as
butter, black pepper, kam heong and others in recent years.
Although
its origin is hard to trace, it has strong connections to our colonial past. In
fact, I remember having oats for breakfast when I lived with my grandparents.
The aroma of oats was unmistakable; it permeated the whole house and was served
in two versions: sweet or savoury, but always with an egg in it.
Cooking
this dish was a breeze except in the preparation of the egg shreds---that took
some practice. The control of the butter temperature was crucial: too hot and
it becomes an omelette instantly; and if the butter is too cold, it turns into a
sunny-side up without the yolk!
And, if
you like a spicy touch, add some minced chilli together with the garlic and
oats.
Happy
cooking!
Fried
Oat Prawns
Prawns 500 g, trimmed and slit back
Oil 2 cups
Egg
yolks 4, beat
thoroughly
Evaporated
milk 1 tbsp
Unsalted
butter 5 tbsp
Garlic 2 tbsp, minced
Oats 3 tbsp
Seasoning:
Salt ½ tsp
Sugar ½ tsp
Method:
1. Heat oil and deep fry prawns
until ¾ cooked. Drain thoroughly. Set
aside.
2. Mix egg yolks and evaporated
milk well.
3. Heat butter in low heat. Pour
egg mixture into the butter and stir clockwise slowly until the butter is
heated and the mixture begins to form fine shreds.
4. Add oats and garlic and continue
to cook for 30 seconds.
5. Add prawns and seasoning,
continue to stir until the prawns are cooked.
6. Drain the prawns and egg shreds
thoroughly, and dish.
