Salted Egg Prawns: Crispy & Flavorful
Salted egg prawns are a beloved Asian delicacy known for their unique combination of succulent prawns and a rich, creamy, and slightly grainy salted egg yolk sauce. Each bite offers a delightful crunch followed by a burst of savory flavor.
Ingredients
- 500 g fresh prawns shelled and deveined
- 4 large salted egg yolks steamed and mashed
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 small red chili finely chopped (optional)
- 6 leaves fresh curry leaves (optional)
- 2 tablespoons evaporated milk
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 0.5 cup all-purpose flour for dredging
- 0.25 cup cornstarch for dredging
- enough vegetable oil for deep frying
Instructions
- Pat the prawns dry thoroughly. In a bowl, combine the all-purpose flour and cornstarch. Dredge the prawns evenly in the flour mixture, ensuring they are well coated, then shake off any excess.
- Heat vegetable oil in a wok or deep pan over medium-high heat until hot. Fry the dredged prawns in batches for about 2-3 minutes per batch, until they turn golden brown and crispy. Remove the fried prawns and drain them on paper towels to remove excess oil.
- In a separate clean pan, melt the butter over medium heat. Add the minced garlic, chopped red chili (if using), and fresh curry leaves (if using). Sauté for about 30 seconds until the aromatics are fragrant.
- Add the mashed salted egg yolks to the pan. Cook, stirring constantly, for 2-3 minutes until the yolks become foamy and emit a fragrant aroma.
- Stir in the evaporated milk, sugar, and white pepper. Mix well until the sauce is creamy and thick enough to coat the back of a spoon.
- Add the fried prawns to the pan with the salted egg sauce. Toss quickly and gently to ensure all the prawns are evenly coated with the rich sauce.
- Serve the Salted Egg Prawns immediately with steamed white rice for a complete and satisfying meal.
Notes
For extra crispiness, double-fry the prawns briefly after the first fry. You can also add a pinch of curry leaves or finely chopped bird's eye chili for an aromatic kick and subtle heat. Ensure the salted egg yolks are steamed until fully cooked and soft before mashing for the best sauce consistency.