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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, soju drunken prawns in salted egg and coco cream sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really 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 well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Soju Drunken Prawns in Salted Egg and Coco Cream Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have soju drunken prawns in salted egg and coco cream sauce using 15 ingredients and 11 steps. Here is how you can achieve it.

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

Steps 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. Trim the feeders of the prawns and cut a slit along the top and bottom of the shells and the prawns to remove away the thread of dirt.

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