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.
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
- Coat the prawns in cornstarch and deep-fry until crispy. Set aside.
- Melt the butter in a pan over medium heat. Add the minced garlic, chopped chilies, and curry leaves. Sauté until fragrant.
- Add the mashed salted egg yolks and stir until well combined.
- Add sugar and salt to taste. Stir until the sauce thickens.
- Add the crispy prawns to the sauce and toss until evenly coated.
- 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