Salted Egg Yolk Prawns (咸蛋黄虾)
咸蛋黄虾 (Salted Egg Yolk Prawns) is a popular Malaysian Chinese dish that features succulent prawns coated in a rich and flavorful salted egg yolk sauce.
Ingredients
- 500g large prawns, shelled and deveined
- 3 salted egg yolks
- 1/4 cup unsalted butter
- 1 sprig curry leaves
- 5 bird's eye chilies, sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons condensed milk
- 1/4 cup cornstarch
- Oil for frying
Instructions
- Pat dry the prawns with paper towels and coat them with cornstarch.
- Heat oil in a wok or deep frying pan over medium heat. Fry the prawns until they turn golden brown, then drain on paper towels.
- In a separate pan, melt the butter over low heat. Add the curry leaves and bird's eye chilies, and stir-fry until fragrant.
- Add the salted egg yolks and mash them with the back of a spoon, then stir in the condensed milk, sugar, salt, and pepper.
- Add the fried prawns to the sauce and toss until they are evenly coated.
- Transfer the salted egg yolk prawns to a serving plate and garnish with additional curry leaves and chilies if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 8g
Supplies
Wok or deep frying pan Frying spatula Paper towels
Tools
Knife Cutting board Mixing bowls
Serving suggestions
Serve the 咸蛋黄虾 (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 in the sauce.
Cost
$15