Golden Prawns with Salted Egg Yolk 黃金蝦
This is the very unique Golden Prawns with Salted Egg Yolk 黃金蝦, a stir fry of prawns coated with a lusciously clinging sauce made from the yolk of the Chinese salted duck egg, which, as my little girl knows, is the very best part!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 prawns
- 1/4 cup flour
- 2 cups oil
- 6 salted duck egg yolks
- 2 tbsp unsalted butter
- 1 tsp salt
- 1 tsp sugar
- 1 tsp Shao Hsing rice wine
Instructions
- 1
Break open salted duck eggs and remove the yolk, which will be solid enough to pluck out of the egg whites. Place onto plate and steam for 10 mins. Let cool then mash the egg yolks.
- 2
Wash prawns, cut off feelers and legs, use scissors to cut 1/4 inch deep along the curve of the back of prawn. Remove black vein that is exposed.
- 3
Pour flour into a shallow plate, dredge prawn in flour and shake to remove excess flour. Using a small pot, deep fry prawns in at least 2 inches of oil, a few at a time so as not to overcrowd the pot, until the prawns are crispy and golden. Remove and place on kitchen paper to drain.
- 4
Heat wok over low heat. Add in butter, mashed egg yolks, salt, sugar and rice wine. Stir constantly until a paste forms, being careful to not let it burn.
- 5
Drop in deep fried prawns and gently stir until the sauce clings to your prawns.