Name: Salted Egg Yolk Prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 500g large prawns, peeled and deveined with tails intact; 6 salted duck egg yolks, cooked and mashed; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 2 red bird's eye chilies, finely sliced; 1 tablespoon curry leaves, roughly torn; 1 tablespoon milk; 1 teaspoon sugar; 1/2 teaspoon white pepper; 1/2 cup cornstarch for coating; 1 egg, beaten; Vegetable oil for deep-frying; 2 tablespoons chopped spring onions for garnish

Instructions

Prepare the prawns

Pat dry the prawns with paper towels. In a bowl, dip the prawns in beaten egg, then coat them evenly with cornstarch. Shake off any excess cornstarch and set aside.
Fry the prawns

Heat oil in a deep pan or wok to 350°F (175°C). Deep-fry the prawns in batches for 2-3 minutes until they turn golden and crispy. Remove and drain on paper towels.
Make the salted egg sauce

In a clean wok or large pan, melt the butter over medium heat. Add minced garlic, sliced chilies, and curry leaves, stir-fry for 30 seconds until fragrant.
Add the egg yolks

Add the mashed salted egg yolks to the pan and stir constantly to break them up. Add milk, sugar, and white pepper, and stir until the mixture becomes a smooth, creamy sauce, about 2 minutes.
Combine with prawns

Add the fried prawns to the wok and toss quickly to coat them evenly with the salted egg sauce. Ensure all prawns are well-coated but don't overcook them.
Serve immediately

Transfer to a serving plate, garnish with chopped spring onions, and serve immediately while hot and crispy.

Salted Egg Yolk Prawns

Ingredients

Instructions

Nutritional Information