Golden Salted Egg Prawns 金沙虾碌
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: serves 3 to 4
  • 800g (about 12) medium-sized prawns – peeled and de-veined
  • 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)
  • 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
  • Cooking oil
  1. Place cleaned prawns in a medium bowl. Season with salt, pepper and pour in egg white. Mix well.
  2. Add in corn starch and give it a final mix.
  3. Heat enough oil (about 3 inches height from the base) in a pot or deep pan.
  4. Carefully add in prawns and fry both sides over high heat for about 30 seconds, or until they turn red.
  5. Drain and set aside.
  6. Using a clean pan, melt the butter and add in mashed salt egg yolks.
  7. Cook over medium low heat until melted and foamy.
  8. Add in curry leaves, garlic, cut chilli and stir fry until fragrance.
  9. Season with sugar, chicken powder and stir well.
  10. Drizzle in reserved egg yolk, stirring continuously so it will integrate with the salted egg yolk.
  11. Toss in prawns and mix well so the sauce coats each prawn thoroughly.
  12. Serve hot.
Recipe by Bear Naked Food at