53min 4 ppl
Salted Egg Yolk Prawns
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 26g
Carbs 16g
Fats 24g
About this dish
Crisp-fried prawns tossed through a frothy, buttery salted egg yolk sauce scented with curry leaves and chilli — rich, savoury and impossible to stop eating.
Allergy Info
Dairy, Eggs, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Curry leaves15 leaves
- Bird's Eye Chilliessliced2 whole
- Garlic clovesminced3 cloves
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on400 g
Dairy & Eggs
- Salted egg yolkssteamed and mashed6 whole
- Unsalted butter60 g
Dried Goods
- Cornflour3 tbsp
- Sugar0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying300 ml
Utensils
- Wok
- Mixing bowl
Method
1
Pat the peeled prawns completely dry with kitchen paper.
Approx. 5 minutes
2
Toss the prawns in the cornflour to coat evenly, shaking off the excess.
Approx. 3 minutes
3
Heat the vegetable oil in a wok to 180°C and deep-fry the prawns in batches for 2 minutes until golden and just cooked through, then drain on kitchen paper.
Approx. 6 minutes
4
Melt the butter in a clean wok over medium heat and fry the mashed salted egg yolks for 2 minutes until they foam up into a frothy paste.
Approx. 3 minutes
5
Add the curry leaves, chillies and garlic and fry for 1 minute until fragrant.
Approx. 1 minute
6
Stir in the sugar, then toss the fried prawns through the egg yolk mixture until every prawn is coated.
Approx. 3 minutes
7
Serve immediately while the coating is still crisp and frothy.
Approx. 2 minutes
