SALTED EGG PRAWNS

(牛油黃金虾)

Hi Everyone!

In this video I am going to share with you a Salted Egg Prawns (牛油黃金虾) recipe.

Each prawn is generously coated with flavorful salted egg yolk, infused with fragrance from the curry leaves and dried chilies.

Until yesterday this is a must-order dish at a Chinese restaurant when you dine out. Now you can enjoy this in the comfort of your home.

Recipe Notes:

You could substitute Salted Duck Egg White with Chicken Egg White plus salt if you prefer.
You could use any type of large prawns that you prefer.

INGREDIENTS FOR SALTED EGG PRAWNS

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(Serves 3-4 peoples)

✅️ 10 whole (±500 g) Prawns

✅️ 3 whole Salted Duck Egg Yok

✅️ 3 whole Salted Duck Egg White

✅️ 2 whole Dried Chilies

✅️ 1½ tbsp Potato Starch

✅️ 1 tbsp Custard Powder

✅️ ½ tsp Ground Dried Chili

✅️ 500 ml Cooking Oil

✅️ 50 g Butter

✅️ 2 pips Garlic

✅️ 3 stalks Curry Leaves

✅️ 1 tsp Sugar

METHOD OF PREPARATION:

Cut the dried chili in half and discard the seeds. Further cut the dried chilies into 1cm pieces and set them aside.
Steam the salted duck egg yolks over MEDIUM to HIGH heat for 15 mins. Once done, mash the cooked salted egg yolks until they are crumbly then set them aside.
Prepare the prawns as follows:
- Cut off the sharp front portion of the prawn's head, just above its eyes.
- Remove the prawn's legs, just below its head.
- Cut the back of the prawn's shell starting from just below its head and all the way to the last section just before its tail.
- Peel and discard the prawn's shell leaving its head and tail intact.
- Gently pull the intestinal tract away to discard.
- Discard the yellow and brown stuff inside its head.
- Each prawn to have a quick rinse under a running tap to remove all the impurities.
- Drain any excess water after rinsing but do not wipe the prawns.
In a bowl, beat the salted duck egg whites until they are foamy. Then, add potato starch, custard powder, and ground dried chili to the bowl. Stir the mixture until it is well mixed. Next, transfer the prawns that were prepared earlier into the bowl. Toss and turn the prawns in the bowl until they are generously coated with the mixture.
Heat the cooking oil over high heat until it is very hot for frying. Deep-fry the prawns in small batches until they turn golden. When the fried prawns are ready, remove them from the pan. Reduce the heat to low, and carefully remove most of the hot cooking oil, leaving approximately 3 tablespoons in the pan.
Add the dried chili that was prepared earlier to the pan. Stir-fry the dried chili over medium to low heat for about 1 minute. Then, transfer the lightly fried dried chili to a bowl and set it aside for now.
Add butter and the mashed salted egg yolk, which was prepared earlier, into the pan. Stir the mixture over LOW heat for 2 minutes, making sure all the butter is melted.
Next, add minced garlic and curry leaves into the pan, and continue stirring over LOW heat until the mixture reaches a foam-like consistency.
Add the fried prawns and dried chilies, which were prepared earlier, together with the sugar into the pan. Stir the mixture until all the prawns are generously coated on both sides. Serve Salted Egg Prawns over warm bed of rice or noodles at the comfort of your home.

RECIPE PHOTO GALLERY