
Salted Egg Yolk Prawns by Debbie Teoh
By DEBBIE TEOH
Fried prawns coated with salted egg yolk is another Chinese New Year favourite. This recipe was first published in Flavours.
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
3 Responses to “Salted Egg Yolk Prawns by Debbie Teoh”
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Great
I love this recipe. Will surely try to cook it myself.
Very Interesting