A delicious, creamy chinese recipe cooked with those sinful salted egg yolks. These salted eggs are usually made by soaking duck eggs (chicken eggs too) in brine or packing each egg in a special charcoal mixture. They are usally then steamed or boiled, after the long salt curing process and then used in moon cakes or to make a delicious recipe with prawns and crabs. Enjoy!
- 1.5 kg prawns
- 1 cup tapioca flour
- Oil for deep-frying
- 3 salted egg yolks
- 5 birds eye chilies, diced
- 3 stalks curry leaves, deep fried
- 3 tablespoons butter
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 11/2-2 teaspoon sugar
- 4 tablespoons evaporated milk
- De-vein the prawns and cut a slit up the head so that all the creamy goodness of the roe is cooked as well.
- Toss prawns into tapioca flour then deep fry in hot oil until golden colour (I suggest deep frying the curry leaves before the prawns – adds a nice flavour to the prawns).
- Remove and drain excess oil with paper towel.Steam salted egg yolks for 3-4 minutes.
- Remove the yolk (you can keep the whites for other dishes) and use a fork to break up the egg yolks.
- Melt the butter in a pan, add in the salted egg yolks and stir until egg yolks are incorporated into the melted butter sauce.
- Add in the chilies, fried curry leaves, pepper, salt, sugar and evaporated milk.
- Let the mixture reduce slightly.
- Stir in pre-fired prawns then serve immediately.