Salted Egg Yolk Prawns

As mentioned in my previous post: Homemade Salted Eggs, that experiment was carried out because I wanted salted egg yolks for this recipe, Salted Egg Yolk Prawns.

I can almost hear you say “Egg yolks + prawns = one hell of a lot of cholesterol in one dish!” Erm… yeah. But in my defense, my argument would be: it’s not like I eat this dish every day. Besides, while it’s true that eggs have a lot of cholesterol that can affect your blood cholesterol level, studies have shown that eggs also contain nutrients that can help lower the level of heart disease including  protein and vitamin B12, D and E. The same goes with prawns. Although they do contain cholesterol, they are also packed with proteins and vitamins. And both have Omega-3 fatty acids.

We all need cholesterol in our body, so let’s just remember: everything in moderation is fine. Anyway, this dish is delicious – you wouldn’t want to miss out on the good things in life, would you?

Here’s how I made my salted egg yolk prawns.

INGREDIENTS:
Salted Egg Yolk Prawns

The ingredients… minus a few.

  • 3 salted egg yolks, steamed for 10 mins (you can use more salted eggs if preferred)
  • 500g prawns, shelled with tails on and de-veined
  • 3 heap tbsp rice flour
  • 1 heap tbsp tapioca flour
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp ground pepper
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • ½ inch ginger, minced
  • 3 sprig curry leaves
  • 1 red chili, sliced
  • 1 green chili, sliced
  • 3 tbsp vegetable oil
  • 1 heap tbps butter (here, I’m using Bertolli olive oil spread)
METHOD:

Wash the prawns and tap a paper towel onto them to remove excess water.

Add salt, sugar and pepper to the prawns. Mix and put aside for about 15 minutes to marinate.

Steam the salted egg yolks for 10 minutes and then, mash them with a fork. Set aside.

Combine the rice flour and tapioca flour in a bowl. Dredge the prawn in the flour, dip in beaten eggs and dredge again in the flour. Place on a tray/plate. Repeat the process until all the prawns are done.

Making salted egg yolk prawns

Making salted egg yolk prawns

Making salted egg yolk prawns

Now, to deep fry the prawns.

When deep frying, I normally use a small, deep pot so that I don’t have to use too much oil. The downside is of course the whole process is slower as I can only fry small batches at a time.

Making salted egg yolk prawns

The oil must be hot, if not, the batter will absorb oil and becomes soggy. The prawns only take about a minute, maybe two to cook. When done, place them on a paper towel to absorb any excess oil.

When all the prawns have been deep fried, heat a wok with about 3 tbsp of oil and add the butter.

Making salted egg yolk prawns

When the butter has melted, add the minced garlic and ginger and fry until golden brown.

Add the sliced chillies. Fry for a minute or so until the chillies are slightly soften.

Add the curry leaves. Continue to fry until the leaves are fragrant – for about half a minute.

Making salted egg yolk prawns

Add the mashed salted egg yolks. Mix. You will see bubbles forming.

Making salted egg yolk prawns

Making salted egg yolk prawns

Add the fried prawns back to the wok. Mix until the prawns are well coated.

Making salted egg yolk prawns

Salted Egg Yolk Prawns

These salted egg yolk prawns are best eaten hot with white rice but I packed them into a container after they’d cooled a bit. These salted egg yolk prawns travelled all the way to Soton so that I can enjoy them with my family. Yes, this dish is delicious. But to be able to share it with my loved ones: PRICELESS.

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