Salted Egg Prawns (牛油黃金虾)
These Salted Egg Prawns are rich, creamy and full of umami flavour. Serve it at your next gathering for a crunchy finger food that's super fun to eat!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2 lb fresh prawns
- 5 salted egg yolks ((we get it from the local Asian market))
- 50 g / 0.1 lb butter
- 1/2 tbsp chicken bouillon powder
- 1/2 tsp sugar, or to taste
- potato starch ((for frying))
Instructions
- 1
Put the salted egg yolks in a steam-safe dish and steam on a high heat for 15 minutes.
- 2
Let the cooked yolks cool slightly, then use a fork to mash them until fine. You can also use a food processor to make the salted egg yolk even finer.
- 3
Prepare the prawns by using scissors to snip off the sharper parts including the legs, tail and rostrum (the pointy end above the eyes).
- 4
Wash the prawns in cold water and pat them dry using a paper towel.
- 5
Lightly coat each prawn in potato starch then let them rest in a colander.
- 6
Pour oil into a pan and fry the prawns on a medium heat for 10 minutes or until crispy.
- 7
To make the sauce, use a new pan (or reuse the old one) and melt the butter.
- 8
Add the salted egg yolk, add the sugar and chicken bouillon powder and cook for 3 minutes.
- 9
Pour the fried prawns in and toss through the sauce until evenly covered.
- 10
Serve immediately with a wedge of lemon or spicy mayonnaise!