Salted Egg Yolk Prawns by Debbie Teoh
Fried prawns coated with salted egg yolk is another Chinese New Year favourite. This recipe was first published in Flavours.
Print Recipe
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| Servings |
| 1serving |
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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.
Tags: Chinese New Year, egg yolk, prawns, RECIPES, Salted Egg
Great
I love this recipe. Will surely try to cook it myself.
Very Interesting
Wonderful !!!
The menu says “shelled” prawns but not de-veined, whereas the photo shows them de-veined.