(ads will not print)
Salted Egg Yolk Prawn
I’ve made salted egg yolk tofu. Since the salted egg yolk sauce is so good, I made another popular zi char dish with it – salted egg yolk prawns. The flavour is as rich as its golden appearance.
Similar Recipe:
- Salted Egg Yolk Tofu (above)
See Also:
In Chinese, this dish is known as “金沙蝦” (literally translated as “golden sands” prawns) or “黃金虾” (“golden” prawns) due to the attractive golden colour.
Check out the step-by-step pictures below.
| Click on photo to view full size |
Printable Recipe >> |
| Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. | |
 |
For convenience, I use salted egg yolks. For raw salted egg yolks, steam them until cooked before use. |
 |
Mash the salted egg yolk finely using a fork. |
 |
Remove shells and dark veins from prawns. I am using large “angka” (红脚虾) prawns for this recipe. Season with a bit of salt and white pepper powder. |
 |
Dip each prawn into beaten egg … |
 |
… and coat it in sifted corn flour. Shake off excess flour. |
 |
Heat up vegetable oil in a small pot. Deep fry curry leaves for 5 seconds. |
 |
Drain crispy curry leaves on paper towels. |
 |
Deep fry battered prawns… |
 |
… and drain on paper towels. |
 |
Melt butter and saute aromatics in a pan. |
 |
Add mashed egg yolk and the sauce will turn golden and foamy. Season to taste. |
 |
Return crispy curry leaves and fried prawns back to the pan and coat evenly in the sauce. Enjoy :)~~ |
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.
Ingredients:
- 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
Directions:
- 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.
(ads will not print)