Warning: This is not a dish that should be eaten frequently (think fat, calories and cholesterol)...lol...but it will be a good addition to the dining table during festival or special celebrations. It is easy to cook too. The butter and salted egg yolks combination seems to be very matching. ^_^
This is adapted from The Domestic Goddess Wannabe - Salted Egg Yolk Prawns
- 12 large prawns, cleaned and deveined with shells intact
- 5 salted egg yolks
- 4 stalks curry leaves, stem removed
- 2 cloves garlic, minced
- 20g butter
- 1 tablespoon vegetable oil
- salt, to taste
- 1 egg, lightly beaten
- 6 tablespoons corn flour
- Add salt to the prawn and season the prawns for at least 15 minutes.
- Steam the salted egg yolks for about 10 minutes. Mash the salted egg yolks with a fork and set aside.
- Dip the prawns in the beaten egg yolk then lightly coat them in corn flour.
- Fry the prawns in batches (depends how big is the wok or pan used) until they change to pinkish red. Set aside.
- Discard the oil from frying the prawns
- Using the same pan, heat 1 tbsp vegetable oil and melt the butter.
- Saute the garlic until fragrant.
- Add curry leaves and cook for another 30 seconds.
- Add the mashed salted egg yolk and cook over medium heat.
- Stir constantly until the sauce bubbles up.
- Add the prawns to the sauce. Toss the prawns with the sauce.
- Season with 1 or 2 pinches of salt. Toss the prawns in the sauce until well-coated.
|This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.|