Salted Egg Yolk Prawns

Name: SALTED EGG YOLK PRAWNS
Yield: 1 serving
Cuisine: Asian
Ingredients: 350 g prawns (medium-sized; shelled, tail intact); 1 tsp sugar; 1 tsp salt; 3 salted egg yolks (steamed and mashed); 1/2 cup tapioca flour (or cornflour); palm oil (for deep-frying); 80 g margarine; 3 - 4 bird’s eye chillies, (sliced); 2 stalks curry leaves; 5 - 6 tbsp evaporated milk; 1 tsp sugar; 1 tsp chicken stock granules; salt (to taste; optional)

By DEBBIE TEOH

Fried prawns coated with salted egg yolk is another Chinese New Year favourite. This recipe was first published in Flavours.

CourseDinner, Lunch, Main Dish
CuisineAsian, Chinese, Malaysian

Servings

1serving

Servings

1serving

CourseDinner, Lunch, Main Dish
CuisineAsian, Chinese, Malaysian

Servings

1serving

Servings

1serving

Ingredients

350g prawnsmedium-sized; shelled, tail intact
1tsp sugar
1tsp salt
3 salted egg yolkssteamed and mashed
1/2cup tapioca flouror cornflour
palm oilfor deep-frying

Seasoning

80g margarine
3 - 4 bird’s eye chillies,sliced
2stalks curry leaves
5 - 6tbsp evaporated milk
1tsp sugar
1tsp chicken stock granules
saltto taste; optional

Servings: serving

Units:

Instructions

Rub the prawns with salt and sugar.
Separate the salted egg yolk from the whites, and steam yolks for 5 to 7 minutes. Allow to cool, then mash with a fork and set aside.
Place the tapioca flour in a bowl and toss in the marinated prawns, shaking off excess flour.
Heat oil in a wok.
Deep fry the prawns over high heat until just cooked, drain of excess oil and set aside.
Place the margarine in another wok. Once it melts, toss in the egg yolks and the rest of the seasoning ingredients. Stir until the mixture becomes a paste. Then add the prawns and stir gently so that they are thoroughly coated with the paste. Remove from heat and serve immediately.