Salted Egg Yolk Prawns

Here’s the part 2 of the salted egg yolk dishes, the other half of the sauce from the last salted egg yolk chicken video is for.
These days you see salted egg yolk in so many fusion dishes –  salted egg fries, salted egg waffles, salted egg everything, really. But let’s look at what REALLY started this salted egg trend – Salted Egg Yolk Prawns!
Another tasty and finger licking zi char goodie, we recommend using large prawns, so that you have a juicier and plumper result. You can cook it with or without the shell, it’s a matter of preference. For this recipe we used rice flour so that we get a better crunch when the prawns are deep-fried.
Best served for a big group of friends or family, cook enough for all to share and you’ll have yourself a fabulous meal.

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Ingredients

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20large prawns
1 egg
1cup rice flour
2tbsp chopped chilli padi
20curry leaves
20g butter
Marinade:
½tsp sugar
½tsp salt
¼tsp pepper
Salted egg yolk sauce (makes 8 tbsp)
8salted egg yolks
4tbsp oil
1tsp minced garlic
1tsp minced ginger

Directions

1.

Steam 8 salted egg yolks for 10 mins
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2.

Mash salted egg yolks as fine as possible
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3.

Add 4 tbsp oil to pan
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4.

Fry salted egg yolks until foamy
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5.

Add 1 tsp minced garlic and 1 tsp minced ginger.
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6.

Fry until fragrant and set aside
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7.

Deshell and devein 20 large prawns
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8.

Add 1 tsp sugar, ½ tsp salt, ¼ tsp pepper to prawns
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9.

Let it marinate for 10 mins
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10.

Beat an egg and set aside
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11.

Pour 1 cup rice flour on a plate
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12.

Dip prawns in egg wash, then coat with rice flour
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13.

Heat oil to 160 degrees C, deep-fry prawns until golden brown
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14.

Drain and set aside
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15.

Chop 2 chilli padis
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16.

Melt 20g of butter in pan
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17.

Add 2 tbsp chopped chilli padis and 20 curry leaves
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18.

Add 4 tbsp salted egg yolk sauce
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19.

Fry until fragrant
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20.

Add prawns and toss until evenly coated with sauce
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