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.
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
- Pat the prawns dry with paper towels.
- Coat the prawns in cornstarch, shaking off any excess.
- Heat oil in a wok or deep frying pan over medium heat.
- Fry the prawns until they turn golden brown and crispy. Remove and drain on paper towels.
- 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.
- Add the salted egg yolks and mash them into the oil to form a paste.
- Add the fried prawns to the pan and toss to coat them evenly with the salted egg yolk mixture.
- Season with salt and sugar, and continue to stir-fry until the prawns are well coated and aromatic.
- 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