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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, soju drunken prawns in salted egg and coco cream sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

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… 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:
  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!

Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi. * 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. And omg those liqueur chocolate balls.) * Curry popcorn (shiok) NOTES: * No salmon sashimi when we visited (they had other. Add salt and vinegar and bring it to boil and carefully add the eggs. Just use your hand, grab the prawn, suck up all the juice from the prawn before you start peeling off the shells.

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