Buttered Prawn with egg floss By Chef Peter Pang

[Mineus8]

What type of chef you are? Your video is blur and your voice is unclear! Get a better camera!

[khairol7810]

yeahhh... this is what we called BUTTER PRAWN..... the egg look so smooth..thanx dude.

[rosita62]

Too high cholesterol, too much fat used, and a combination of prawns and egg yolks is just going to choke off your coronaries...and I think the chef should get help with his fingers - looks arthritic to me..

[peter691107]

you can't replace the evaporated milk.

[physiojesse]

Chef, what can I use to replace evaporated milk?

[garfieldbusuk]

finally i found the butter prawn that i like...thanks peter!

[peter691107]

HI kidzhouse

would love to make more video in the future.

[kidzhouse]

Thanks chef for the cooking lessons. I was just wondering if you are planning to make more videos in the near future? Keep up the good work! Much appreciated.

[rrid010]

yeaah very nice! now this is the real butter prawn im looking for!! thank u Chef Peter ....!

Cant believe some other people posted on youtube butter prawn recipe with oat meals ?! it soaked up 1 large bowl of oil and then its served. whats worse is that she called it "Malaysian butter prawn"

[dealtwithitthen]

Its rare to find buttered prawns (in egg floss edition), mostly they made buttered prawns into creamy sauced dish. I really love this dish. I tasted this dish before, it was really a nice dish. Thank you. :)

[oceanfaith74]

i want to bring Chef Peter Pang to my house and cook for my family feasts!! Well done Chef and your kitchen luks clean! Bravo chef!

[TheNokia90]

its like watching porn in bulan puasa....

[210482fmj]

what type of wok are you using? It looks like what is classed as an iron wok but not cast iron but that very light weight iron. here in the uk the only types of woks i can find are carbon steel. I have actually learned that alot of chinese chefs do not use carbon steel woks like many people think but those double eared woks that are much lighter are in fact what i think they use. i cannot find hand hamered woks in the uk anywhere but they can be imported from usa

[210482fmj]

I've noticed you can not get these types of woks in the uk. Are these the type of woks known as iron woks but much lighter than cast iron. these are much different and lighter than carbon steel. Im beggining to think that these iron sound alot better than carbon steel.

[victoriapschen]

One of my friends cooks the prawns first, removes the prawns from the oil/butter, then cooks the floss inside that 'prawn oil'. It gives the floss a nice flavour from the juices that come out from the prawns.

[sniffytuna]

this is excellent! now i know what to do in class. thank you chef!

[MegaJjuliana]

superbly done chef! i've done mine using your recipe and it's super delish!

[Sekarangnow]

chef.if i want to make that floss.i must control the fire am i right.

[CakeCheese171]

Hey chef, Can you please tell me the ingredient in detail?

[neston17]

Presentation and demonstration is very poor...........

[realkilla3]

@neston17 if u dun like it,please go away.no one appreciates ur hateful comment.we all here think that this recipe is real gud n chef peter,u rock!!!

[prettymel66]

hi chef, i had a creamy cheese crab in malaysia once. can u do a video on that ? thank you.

[nonoi1231]

I've tried making this recepy twice and failed! sigh...

Thanks peter for the recepy...will try yours...

:-)

[peter691107]

Glad you enjoyed it.Cheers

[farhanxaxau]

thnx a lot peter, i have tried make those and it was simply delicious.. you just made my day.. kudos to you.. im 17 years old and i hope i can learn more from you..

[dispellga]

This video jus stimulated my stomach's acid production. 

[LvCandy21]

it is no brite

[aliarujhan]

Thanks very much Chef! i have been looking for this recipes for AGES!

[cheetaracheetara]

i lurrrve the egg floss.. makes the prawn tastier :D

[adeleenk]

i tried cooking butter prawn for the first time and walllaaa!!! it turned out great! Thanks Peter!

[ibnumalam]

thanx chef peter.

[Dottekop]

video is out of focus

[lenaboosh]

Lavender

The recipe is really great chef peter... Thanks....

[urusaiyatsu]

It seems as though the camera's focus is not properly set :( Perhaps that's why it looks blurry? Pity, would like to have a clearer view!

[manimegalai100]

thank you chef. It's my husband favourite dish and now i'm able to cook for him

[peter691107]

@manimegalai100

great,have fun

Peter Pang

[ervinazurinah79]

Good leaders create more leaders…but poor leaders will stop others from being leaders...

Thank you for the recp Peter...(next research : try to find recp for 'ikan masak nyonya/ikan stim nyonya'... ;D..)

[jeftsentsia]

wow thnx for sharing these ty very much

[sheila92lala]

thx for the tutorial chef! may i noe the ratio of salt : sugar? n wad brand of butter/margerine u usually use?

[peter691107]

@sheila92lala

ratio of salt to sugar, 2:1

Margerine brand, Plata

[racchen]

Hi Peter,

I followed your recipe but in the end I think I put too much evaporated milk. Hw much are we supposed to put in? (PS Thank you so much for sharing this recipe! Keep up the good work)

[peter691107]

Hi Racchen

About one to two tablespoon for 10 prawns.

[alquiora]

Now I know what is that floss! Thanks a ton Chef!

[SuperRaline]

i had try this but why my prawn so oily 8 de end?

[peter691107]

1. too much margerine in the beginning.

2. put in more evaporated,this will reduce the oil seen.

[frekeysh]

can put in the evaporated milk 1st before putting in the sugar and salt? because the sugar kinda caramelized if mix directly with the oil isnt it?

[peter691107]

yes,that's the right way.evaporated milk first and salt and sugar later.

[eisaku666]

tq.. tq..tq.. for the receipe

[lovexoxohug]

chef!! more video pleasE!!!!!!!!!!

[wildreams]

Very nice video, but the background sound is kinda loud, it would help if u hold the mic closer to your mouth or record the sound separately. Just some suggestions:)

[reengurl]

Thanks chef, I tried this recipe and my boyfriend loves it very much - he finished the whole plate (and he doesn't even like prawns :))

[peter691107]

you are welcome

[bobothedoggy]

ah very nice where ur from malaysia

[peter691107]

yes,cheras,KL

[peter691107]

Hi

Add a bit of mozarella cheese before putting in the fried prawn.mix well.(the cheese will melt due to the heat )

[thelonelydandelion]

oh yum...

definitely will give it a try for buka puasa 2day. I heard that some chefs use cheese as well to add the taste. is it ok and tastes better?

[ayozzhero]

Thanks a lot chef, you make my day today ;)

Keep on the good work and keep posting. I know there are many good chefs out there too, but how many of them are willing to share the recipe and techniques?

[peter691107]

Hi marinim1el

Glad that you now know how the egg floss came about.And thanks for the support.

Cheers

[marinim1el]

To Peter, thank you for sharing your knowledge. Its one of my favorite dish and had wanted to know how the egg floss came about.

To Sharon, there are many ways to share your opinion and so called 'knowledge'. Why don't you choose a way that's not mean and discouraging? Does making others feel bad make YOU feel happy? *Sheesh*

[sharonstoned]

hey marini , ahhaah dont be serious about this just chippin in my 2 cents....well its only worth 2 cents for this techniques.....

[peter691107]

Hey imy0dadi

Thanks for the support.

[imy0dadi]

sharonstoned, why dont you make a video? and quit hatin on peter. Good job peter.

[aifusatiluj]

Thank you Peter. I'm allergic to seafood. I don't eat seafood but I bought prawns to cook for my family. They love prawns. I, on the other hand don't know what to do with the prawns I just bought. LOL! Thanks to you...now I know what to do. Thank god I have all the ingredients. LOL!

[sharonstoned]

one more thing, please chef, dont hang the cloth on the wok,(its nepalian style) fold it nicely and hold it firmly with ur palm , didnt ur master teach u that, please i know u wanted to show people how good u are with all ur website and stuff, but please back all those points up my friend, teach urself before u teach someone else.

[peter691107]

Hi sharonstoned,

thanks for the comment.

[thelonelydandelion]

yeah... why dont u make a video instead of commenting other people? it was a good recipe and good well job from Chef Peter.

[sharonstoned]

ahhahaha, i dont think u smart enough to understand techniques that uses science and nitrogen....ahahahh....so why dont stick to peter pan for the egg floss prawn.

[sharonstoned]

seriously our malaysian cuisine is well known in the world next time before u post a new video up for other people make sure teach and show them the right things, (dont be a thief)this way it will save us both our faces and cuisine, youtube is a big place for people to share knowledge and make comments, and

[sharonstoned]

are u kidding me??? ahahahahahahahah lmfao!!! what a noob maybe for house wife yes u r w winner....but dont let another senior chef here sees it, just let me tell u why, 1st of all your egg floss is brown!! u and me know its suppose to be golden yellow, because your "egg -flossin" technique is wrong !! next time pull the egg yolk thread higher to thinner streams and more butter and oil in the wok, spin faster for thinner theards and slower for thicker egg theards (floss),

[meldymw]

Thank you for sharing the recipe, Chef Peter. You made it look so easy to do. This is one of my favorites and I will definitely try this one out.

[mirafunky]

If u lived in auckland u could find curry leaves in asian market... I just bought it last week :)... Good recipe chef! Salute

[Ibizafreak]

Hello Peter, is it possible if I want to replace the curry leaves with something else without having to change the original flavor completely? It's really hard for me to find the curry leaves at my place (I'm currently living in New Zealand). Cheers :)

[peter691107]

you can replace curry leaves with thyme,sage or rosemary.

[sanesauce]

Hi Peter, I have tried this recipe twice and it was a winner. Thanks for sharing this video with us. I will be checking all your other recipe as well. Great job!!

[peter691107]

Hi sanesauce,I'm glad to hear that.thanks

[wildshay]

can i have the recipe? cant find it. tq

[lsr1962]

tried recipe n very delicious. but the video is blur

[dispellga]

It loooks SOO delicious!! I WAN IT!!! NOW!!!

[bebyaulia]

Hi Peter,

If I want add oatmeal, should I cook it together with curry leaves and chilli?

Do you open catering business that serve daily meals to houses in klang area?

thankssss..........

[peter691107]

Hai bebyaulia, for adding oatmeal, it's better to deep fry the oatmeal separately and later sprinkle on the end product.

The Method: Heat about 250 ml palm oil until moderate hot, put in 50g of oatmeal and fry until slightly brown,strain quickly using a sieve and use kitchen towel to soak up remaining oil.Sprinkle oatmeal on top of prawns and serve.

[bebyaulia]

Once again, thank you very much

[joejazzmaniac]

thank you

[ChewyChocs]

I lurrve butter prawns especially where i can find many chinese restaurants in my chinese hometown!! I wud wanna go to ur restaurant and try ur food some day.

[peter691107]

Hai ChewyChocs,I don't do walk in customers,I have a commercial kitchen that do outdoor catering for events such as birthday,business launchings,weddngs....the list goes on.

Cheers

Peter Pang

[fowlerleftfoot]

i found your website and read about your certificate course, can i have the details please?

[peter691107]

Hi fowlerleftfoot,The course is according to australian syllybus.The duration is 3 months.The fees is RM 6,000. If you would like to be certified,will will need another RM 7,000 to seat for the exam. This certificate will help greatly if you would like to work in another country. To me, after 3 months of this course,it is very easy to secure a high pay chef position in Malaysia as we malaysia is short of good chef. Even I need to employ good chef for my Catering Business. Cheers

Peter Pang

[busat88]

I tried yesterday but doesnt come out crispy eff floss. its just like scramble egg.. but i did all the step. when I pour the egg the heat must be very high?? do you think because we cook at home the heat is not enought? must be like the fire in a restaurant kitchen very2 hot I can hear you heat extra the wok when you cook the egg floss..

[busat88]

can I put mix the egg shreds into thewok mix with the prawn instead of put it after take the prawn out?

[peter691107]

yes,you can but the egg floss might not be that crispy anymore.

[br1an23]

A big Thank you for this! i've been looking for this technique of how to do the EGG FLOSS!

Thanks again! i will try this at home immediately!

[kiyoshishen]

got some crazy hands

[kevinlim8]

my egg floss is soggy .

hw do i make it crispy?

[peter691107]

fry until a little brown,strain with strainer,press out excess oil and put the egg floss on kitchen paper to absorb excess oil. The finer the egg floss the more crispy.

[badtreefood2]

ohh 2 more questions,how to separate the egg yolk from the egg white?,and will it taste different if it has egg white in it?

[peter691107]

break eggs into a bowl,use your palm with fingers slightly apart to form a scoop,scoop up the egg yolk and let the whites leak through.put the yolks in another bowl and whisk.

[badtreefood2]

ok thank you i will try again

[badtreefood2]

hi i tried to make the egg floss but it tastes very bad,tell me wat i m doing wrong

[peter691107]

First.Get ready 2 egg yolks(no egg white),well beaten.150g planta and 50g oil.Method: 1. Melt planta using MEDIUM HEAT.Once the planta melted,add in all the oil.(adding in the oil will bring down the temperature of the oil mixture.The lower the oil temperature,the finer the shreds will be)

[peter691107]

2.Swirl the oil mixture using ladle or wooden spoon and pour the egg yolk from a height of 3 feet in a steady thin stream.continue swirling movement at the same time until all the egg yolks are poured in.Continue swirling and turn your heat to HIGH HEAT.C

.Continue swirling until it gets foamy.You will be able to see the sherds occasionaly as some of the shreds will stick to your ladle or spoon.Continue swirling until all the shreds turn to light brown colour.

[peter691107]

3.Once all shreds turn to light brown colour,quickly pour into a strainer(get your stainless steel straine r ready before you start cooking).Press out excess oil and transfer to a plate lined with kitchen towel to absorb excess oil.When the sherds cool down,they will turn crunchy and smells good. Try again O.K Cheers

[badtreefood2]

thank you sooooooooo much my favourate dish i love it,thank you for this