• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 6 king prawns or any large prawns, deveined without removing shell
  • 1 tablespoon cornflour
  • Oil for deep frying
  • 1 tablespoon butter
  • 3 salted duck egg yolks, mashed
  • 2 bird´s eye chillies, sliced finely
  • Salt and sugar to taste


  1. Rub the prawns with a little cornflour. Heat oil in a wok and deep fry the prawns for about three minutes or until golden brown. Dish out and drain.
  2. In a clean wok, melt the butter and add the salted egg yolks. Stir rapidly in a circular motion until well mixed. Add in the bird´s eye chilli, salt and sugar. Mix well.
  3. Add the prawns and coat well in the mixture. Dish out and serve in decorative “nests” made from deep-fried Vietnamese rice paper nets.
  4. For more food and wine stories and recipes, pick up the latest issue of [Flavours (Jan - Feb 2005)], Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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