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  Jumbo Pika Prawns
Peter Duenas, Executive Chef, Sam Choy's Guam

1 lb Jumbo Black Tiger Prawns
1/2 cup flour
2 whole large eggs beaten
salt and pepper to taste

Spicy Butter Sauce
1/2 oz minced onion
1 tsp chopped boonie peppers (or to taste)
1 clove minced garlic
1 oz lemon juice
1/2 cup heavy cream
8 oz unsalted butter cubed


In a medium saucepan, sweat onions, garlic, and pepper. Deglaze with lemon juice, add heavy cream and allow to reduce by half. Reduce heat to simmer. Whisk in butter slowly until smooth. Do not allow butter to boil or sauce may separate. In a large fry pan, preheat fry oil to 350F. In a small bowl, combine eggs, salt and pepper to taste. Dredge prawns in flour and then dip in egg mixture. Deep fry for about 2 to 3 minutes or until crisp. Arrange prawns on platter and pour spicy butter sauce on top. Garnish with scallions and serve.