It would be a mistake to not include this Golden Salted Egg Prawns in my recipe archive. This dish is one of the most popular items to order in Chinese seafood restaurants. At least in Singapore. This recipe uses fresh salted egg yolks, not the powder kind that comes from a bag. I’m a purist when it comes to salted egg yolk sauce.
Making salted egg yolk sauce is not that difficult at all. Sure, there are minor preparations involved but let me assure you it is worth it.
The prawns are coated lightly with a thin layer of egg white and dusted with just enough corn starch to retain the moisture during the frying process. After which, they are tossed into the pan again to soak up the essence of the golden sandy sauce. The end result is a plate of bouncy, succulent and moreish seafood dish that’s worth making.
800g (about 12) medium-sized prawns – peeled and deveined
1 egg – yolk and white separated (reserve yolk for sauce)
1 tsp Chinese cooking wine
¼ tsp salt
Few dashes white pepper
1 tbsp corn starch
Salted Egg Yolk sauce:
4 salted egg yolks – steamed and mashed (click here for preparation steps)
2 – 3 stalks curry leaves – remove leaves from stalks
1 cloves garlic – minced
1 red chilli – sliced
30g unsalted butter
2 tsp sugar
1 tsp chicken powder
Adapted from here
Place cleaned prawns in a medium bowl.
Season with salt, pepper and pour in egg white. Mix well.
Add in corn starch and give it a final mix.
Heat enough oil (about 3 inches height from the base) in a pot or deep pan.
Carefully add in prawns and fry both sides over high heat for about 30 seconds, or until they turn red.
Drain and set aside.
Using a clean pan, melt the butter and add in mashed salt egg yolks.
Cook over medium low heat until melted and foamy.
Add in curry leaves, garlic, cut chilli and stir fry until fragrance.
Season with sugar, chicken powder and stir well.
Drizzle in reserved egg yolk, stirring continuously so it will integrate with the salted egg yolk.
Toss in prawns and mix well so the sauce coats each prawn thoroughly.