Salted Egg Yolk Prawn
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Salted Egg Yolk Prawns Recipe
This recipe uses cooked salted egg yolk. If you bought raw salted eggs instead, steam the egg yolks until opaque before using.
Check out the step-by-step pictures at page 1.
- 10 large (about 300g) prawns such as “angka” variety
- 1 egg lightly beaten
- 40 grams corn flour sifted
- vegetable oil for deep-frying; just enough to cover prawns in a small pot
- 3 sprigs curry leaf air dry completely after rinse
- 30 grams unsalted butter
- 2 cooked salted egg yolk mashed finely with a fork
- 3 chilli padi deseeded & sliced thinly
- 3 cloves garlic minced
- 3 dashes white pepper powder to taste
- 1/8 tsp fine sea salt to taste
- 1/4 tsp chicken powder optional; use a bit more salt if not using
- Remove the shells and black veins from the prawns. Season with white pepper powder and a small pinch of salt.
- Dip each prawn in egg and then lightly coat with corn flour. Shake off the excess flour.
- In a small pot, heat cooking oil to 160°C (320°F). Add curry leaves into the oil and deep fry for about 5 seconds, or until crisp. Remove and drain the fried curry leaves on paper towel. Reserve 1 tbsp curry leaf-infused oil for stir-frying.
- Add battered prawns to the remaining oil and deep-fry until golden. Drain them on paper towel.
- Melt butter in a pan with 1 tbsp curry leaf-infused oil. Stir fry mashed egg yolk, chilli and garlic, until the paste is foamy and aromatic. Season with salt and chicken powder.
- Return fried prawns and curry leaves back to the pan. Stir fry briefly to coat everything evenly in the sauce before serving.