Udang Telur Asin (salted Egg Yolk Prawns)

Udang Telur Asin, or Salted Egg Yolk Prawns, is a popular dish in Indonesian Chinese cuisine. The combination of crispy prawns and rich salted egg yolk sauce creates a delicious and savory flavor that is sure to satisfy your taste buds.

Udang Telur Asin (salted Egg Yolk Prawns)

Ingredients

  • 500g large prawns, peeled and deveined
  • 2 salted duck egg yolks, mashed
  • 1/2 cup cornstarch
  • 1/2 cup butter
  • 5 cloves garlic, minced
  • 5 bird's eye chilies, chopped
  • 1 sprig curry leaves
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Coat the prawns in cornstarch and deep-fry until crispy. Set aside.
  2. Melt the butter in a pan over medium heat. Add the minced garlic, chopped chilies, and curry leaves. Sauté until fragrant.
  3. Add the mashed salted egg yolks and stir until well combined.
  4. Add sugar and salt to taste. Stir until the sauce thickens.
  5. Add the crispy prawns to the sauce and toss until evenly coated.
  6. Transfer 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
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Frying pan Deep-fryer Spatula Mixing bowls

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Udang Telur Asin with steamed white rice for a complete and satisfying meal.

Tips & tricks

For an extra kick of heat, add more chopped chilies to the sauce or serve with a side of sambal.

Cost

$15