Don Signature Crab - Singapore Food Guide

Butter Prawns with Egg Floss

Singapore-style wok-tossed butter prawns finished with delicate egg floss — a creamy, savoury seafood favourite for family dinners and zi char nights.

Butter Prawns with Egg Floss

About this dish

Butter Prawns with Egg Floss is a beloved Singaporean seafood dish you’ll find on zi char menus and family-style spreads across heartland kopitiams and East Coast restaurants. Plump prawns are lightly coated and fried until snappy, then tossed in a buttery, slightly sweet sauce and finished with wispy egg floss that gives each bite a silky, cloud-like texture.

This dish bridges hawker-centre comfort and homely cooking — perfect for weekend family dinners, CNY reunion meals, or a show-stopping potluck plate. The flavour profile is indulgent yet balanced: rich butter and a hint of evaporated milk or cream, a touch of light soy and sugar to round out savouriness, and optional chilli padi for those who love Singapore-style heat. The egg floss adds a unique texture contrast to the crisp prawns, evoking the theatrical wok-tossed presentations common at local zi char stalls.

At home, you can make this with tiger prawns from the wet market or frozen prawns from NTUC FairPrice or Cold Storage. A hot wok, high heat for frying to get that satisfying snap, and a quick sauce finish are the keys — like many hawker classics, it’s all about timing and temperature. Serve with steaming white rice and some achar or sambal kangkong to cut through the richness for a proper Singapore makan experience.

Ingredients

  • 500 g large prawns, shell-on and deveined (leave tails on for presentation)
  • 1 tsp cornflour (for marinating)
  • 1/2 tsp fine salt, plus extra to taste
  • 1/4 tsp white pepper
  • 1 large egg, beaten (for light coating)
  • 50 g plain flour (for dusting)
  • 100 ml vegetable oil (for shallow frying) or more for deep frying
  • 50 g unsalted butter (about 3 1/2 tbsp)
  • 2 cloves garlic, finely minced
  • 10–12 curry leaves (optional, but classic in Singapore versions)
  • 2 tbsp evaporated milk or 1 tbsp double cream (optional for extra silkiness)
  • 1 tsp light soy sauce
  • 1 tsp caster sugar
  • 1 tsp lemon juice or calamansi juice
  • 2 large eggs, beaten for the egg floss
  • 1–2 bird’s eye chillies (chilli padi), thinly sliced (optional)
  • 2 stalks spring onion, finely sliced (green parts for garnish)
  • Fresh coriander leaves for garnish (optional)
  • Lemon or calamansi wedges to serve
  • Optional: 1 tbsp mayonnaise (for a creamier, modern twist)
  • Optional: 1 tsp sesame oil (for finishing aroma)

Step-by-Step Method

  1. Prepare the prawns: Rinse and pat prawns very dry with kitchen paper. Make a shallow slit along the back and remove the dark vein. Season with 1/2 tsp salt, white pepper and 1 tsp cornflour; toss with the beaten egg and set aside for 10 minutes.
  2. Dust and fry: Lightly dust the prawns with plain flour, shaking off excess. Heat a wok or deep frying pan over medium-high heat. Add enough vegetable oil for shallow frying (about 100 ml) and when hot (test with a breadcrumb — it should sizzle), fry prawns in batches for 1–2 minutes per side until just cooked and lightly golden. Drain on paper towels. Keep warm.
  3. Make the butter-sauce base: Wipe the wok clean, then heat it on medium. Add the unsalted butter and allow it to foam. Add the minced garlic and curry leaves; sauté briefly until fragrant (about 20–30 seconds) but do not burn the garlic.
  4. Finish the sauce: Turn the heat to low–medium and add evaporated milk (if using), light soy sauce, caster sugar and lemon juice. Stir to combine and taste — adjust with a pinch more sugar or a little extra soy if needed, like you would at a zi char stall to balance sweet-savoury notes.
  5. Create the egg floss: Increase heat to medium. Push the sauce to one side of the wok to keep it warm. Pour the 2 beaten eggs in a thin steady stream into the hot buttered area while stirring gently with a spatula or chopsticks to form silky threads. The egg should cook quickly into wispy floss — if the heat’s too high, remove from heat briefly to avoid large curds.
  6. Toss prawns with sauce: Add the fried prawns back into the wok and toss gently to coat with butter sauce and egg floss. Heat through for 30–60 seconds on medium heat — you want the prawns to stay crisp and the egg floss to cling to them.
  7. Finish and garnish: Turn off heat. Drizzle 1 tsp sesame oil if using, scatter sliced chilli padi (optional), spring onions and coriander leaves. Serve immediately with steamed white rice and lemon/calamansi wedges.
  8. Leftover tip: If making ahead, keep sauce and prawns separate and combine quickly over medium heat before serving to retain crispiness.

Tips & Serving Ideas

  • Buy fresh prawns from the wet market for the best texture; frozen prawns from NTUC FairPrice or Cold Storage work fine—thaw thoroughly and pat dry.
  • Pat prawns completely dry before coating and frying to get a crisp exterior; high heat and a hot wok are essential for that satisfying snap.
  • If you prefer less rich sauce, reduce butter by 10–20 g and skip evaporated milk; for extra creaminess add 1 tbsp mayonnaise when finishing.
  • To make the egg floss successfully, pour the beaten egg in a thin stream over a hot surface while stirring gently; adjust heat so the egg forms fine threads rather than large curds.
  • Adjust chilli: slice chilli padi thinly and add to taste — one is enough for mild heat, 2–3 for those who like Singapore-level spice.
  • Make-ahead: Fry prawns ahead and reheat quickly in a hot wok with the sauce to keep them crisp; avoid microwaving which makes them rubbery.
  • Kitchen swaps: If you don’t have curry leaves, use a strip of kaffir lime leaf or a little extra spring onion for aromatic lift.

You might also like

More recipes to save for later.