Hakka Salted Egg Yolk Prawns (客家咸蛋黄虾)

客家咸蛋黄虾 (Hakka Salted Egg Yolk Prawns) is a classic dish in Hakka cuisine that features succulent prawns coated in a rich and flavorful salted egg yolk sauce.

Hakka Salted Egg Yolk Prawns (客家咸蛋黄虾)

Ingredients

  • 500g large prawns, peeled and deveined
  • 3 salted egg yolks
  • 1/2 cup cornstarch
  • 2 sprigs curry leaves
  • 3-4 bird's eye chilies, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Oil for frying

Instructions

  1. Pat the prawns dry with paper towels.
  2. Coat the prawns in cornstarch, shaking off any excess.
  3. Heat oil in a wok or deep frying pan over medium heat.
  4. Fry the prawns until they turn golden brown and crispy. Remove and drain on paper towels.
  5. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the curry leaves and bird's eye chilies, and stir-fry until fragrant.
  6. Add the salted egg yolks and mash them into the oil to form a paste.
  7. Add the fried prawns to the pan and toss to coat them evenly with the salted egg yolk mixture.
  8. Season with salt and sugar, and continue to stir-fry until the prawns are well coated and aromatic.
  9. Transfer to a serving plate and garnish with additional curry leaves and chilies if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
8g

Supplies

Wok Frying pan Paper towels

Tools

Tongs Spatula Knife Cutting board

Serving suggestions

Serve the Hakka Salted Egg Yolk Prawns with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For an extra kick of heat, increase the amount of bird's eye chilies or add a dash of chili powder to the salted egg yolk sauce.

Cost

$15