Salted Egg Yolk Prawns Delight
A popular Asian dish featuring succulent tiger prawns coated in a rich, crispy, and savory salted duck egg yolk sauce. This dish is known for its intense umami flavor and aromatic notes from curry leaves and garlic.
Ingredients
- 500 g tiger prawns peeled
- 3 salted duck egg yolks steamed and mashed
- 2 tbsp butter unsalted
- 3 cloves garlic minced
- 1 red chili padi sliced optional
- 5-6 curry leaves fresh
- 1 tbsp evaporated milk
- 1/2 tsp sugar
- Pinch salt to taste
- 1/4 cup cornstarch for coating
Instructions
- Rinse the prawns and pat them dry thoroughly. Lightly coat the prawns with cornstarch, ensuring an even layer.
- Heat vegetable oil in a deep pan or wok to about 170°C (340°F). Deep fry the coated prawns in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.
- In a separate clean pan or wok, melt the unsalted butter over medium heat.
- Add the minced garlic, sliced red chili padi (if using), and fresh curry leaves. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add the mashed salted duck egg yolks to the pan. Stir constantly and cook for 2-3 minutes until the yolks become foamy and aromatic.
- Pour in the evaporated milk and stir well. Add sugar and a pinch of salt to taste, mixing until the sauce is well combined and slightly thickened.
- Add the fried tiger prawns back into the pan with the salted egg yolk sauce. Toss quickly and evenly to ensure all prawns are thoroughly coated.
- Serve immediately while hot, garnished with a few fresh curry leaves if desired.
Notes
For best results, use fresh tiger prawns. Adjust the amount of chili padi according to your preferred spice level. Serve immediately to enjoy the prawns at their crispiest. This recipe can also be adapted for squid or chicken pieces.