Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, soju drunken prawns in salted egg and coco cream sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something which I have loved my entire life. They’re fine and they look wonderful.
Great recipe for Soju Drunken Prawns in Salted Egg and Coco Cream Sauce. #madethis This turned out so well and so yummy! It's a different and much improved version of the first Salted Egg Prawn recipe I shared. It's a different and much improved version of the first Salted Egg Prawn recipe I shared.
To begin with this particular recipe, we must first prepare a few components. You can cook soju drunken prawns in salted egg and coco cream sauce using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- Get 1/4 kilo Prawns
- Get 1 salted egg, 2 if using yolk only
- Take 1/2 head garlic
- Get 2 Tbsp butter
- Prepare Cooking oil
- Get Coating
- Make ready 1/2 pack Crispy Fry chicken breading mix (25-30g) or use seasoned cornstarch or flour
- Take Marinade
- Get 2 jiggers/shots Soju (Korean alcoholic beverage- Chamisul Original, Classic, or Fresh)
- Make ready 1/4 Shrimp broth cube/bullion
- Take to taste Salt
- Take to taste Pepper
- Get Coco Cream Mixture (if no available fresh coconut cream)
- Get 3 heaping Tbsp of Coconut powder dissolved in 1/8c water
- Get 1/2 c all-purpose cream
Heat coconut oil and add curry leaves, black mustard, chopped garlic, and green chilies (if using). The prawns previously marinated in red chili powder, turmeric, salt, and coriander powder are added now. A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it's used to season many Korean dishes in place of salt.
Instructions to make Soju Drunken Prawns in Salted Egg and Coco Cream Sauce:
- 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.
- Prepare the marinade: in a container or ziploc bag, pour in the Soju and dissolve the 1/4 shrimp broth cube in it.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!).
- 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).
- 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!
- Plate and serve with rice and/or a salad with prawn drippings. Enjoy!
Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi. Jump to Recipe·Print Recipe Hi guys! This Salted Shrimp Sauce is very commonly served with Bossam or Jokbal(Korean style pig feet). I have Bossam Recipe(Korean boiled pork wrap), this Salted Shrimp… * Drunken prawns (seriously fresh and big prawns)(soup is not that impressive tho) * CRABS. Salted egg/Chilli/Black pepper/pumpkin * Sambal seafood * Baked scallops in wasabi cream * Tiramisu (you CAN taste the alcohol.
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