Wok STARS

Former MasterChef Australia winner Diana Chan's go-to meals

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Butter prawns

1 First, clean the prawns. Using sharp kitchen scissors, first cut the rostrum (the sharp spine above the prawn head). Then trim off the sharp top of the head, the whiskers and legs. Next, cut off the telson (the sharp point on the tail). Using a toothpick, prick into the middle to devein the prawns.

2 Rinse prawns under cold running water. Drain and pat dry with a paper towel.

3 Put prawns in a large bowl, tossing with cornflour and salt.

4 Heat oil in a wok over medium-high heat.

5 Dust off excess cornflour mixture and gently add coated prawns to the wok. Cook for 2-3 minutes on one side or until cooked through and golden. Drain on a paper towel.

6 Let the oil heat back up and fry prawns again for 2-3 minutes, turning halfway through.

7 Drain prawns, reserving the excess oil in a jug or bowl. Clean the wok.

8 To make the egg floss, train the egg yolks over a sieve into a measuring cup to get a smooth mixture.

9 Return the wok to medium-low heat. Add butter and oil.

10 Once the butter has melted, drizzle egg yolk in one steady stream while using a whisk to stir vigorously, creating fine ribbons of egg floss.

11 Turn heat to low and use a wok spatula to fry egg floss until the oil starts to become foamy.