Easy Salted Egg Prawn
My Easy Salted Egg Prawn was inspired by my visit to Singapore and dining in a Hawker centre. These prawns are seriously finger-licking good!
Ingredients
- 1000 gm large raw shelled prawns (NOTE 1)
- 3 tbsp cornflour (or cornstarch)
- oil for frying (NOTE 2)
For the stir-fry
- 50 gm butter
- 3 cloves garlic (minced finely)
- 3 cooked salted duck egg yolks (NOTE 3)
- ½ tsp sugar
- 1 tsp chicken powder (NOTE 4)
- 10 curry leaves (or 1/2 tsp curry powder)
- 3 small red chillies ( thinly sliced and adjusted to taste)
Instructions
- Cut the eggs in half lengthwise, use a small spoon to scoop out the yolks. Transfer the yolks into a small bowl and mash it as fine as you can using a spoon or folk.
- Break of the head of the prawns and peel of the shell leaving the tail intact. Use a sharp small knife and cut a shallow slit along the spine of the prawn and remove the digestive tract. Transfer the deveined prawns into a large bowl and add in the flour, toss the prawns making sure it's completely covered in flour.
- Shallow fry - pour in enough oil in a frying pan so that it comes up halfway to the prawns. Heat the oil on medium to high heat, test the oil by using tongs and dip the tail of a prawn in, if it sizzles the oil is ready. Carefully cook the prawns in batches until it's just opaque, do not overcook (approximately 20 to 30 seconds on each side) Deep fry - Heat up the oil to 180°C/ 350°F, and cook the prawns in batches for 25 seconds or just opaque, do not overcook.
- Using a wok or a frypan melt the butter on medium to high heat, add in the garlic and stir for a minute or until fragrant but do not let it burn. Add in the yolks, stirring to break it up, once the mixture starts to foam add in the sugar, chicken powder, curry leaves, chilli, cook and stir for a minute. Add in the prawns, cook and stir continuously for 2 more minutes. Serve immediately with hot steamed rice.
Notes
(NOTE 1) Prawns (Shrimps) - This dish is worthy of splurging on fresh large shelled raw prawns. You can use 600gm (18oz) frozen peeled prawns for convenience instead. I prefer to peel my prawns prior to cooking, as it's easier for everyone to eat, however it can also be cooked with the shell.
(NOTE 2) Frying and Oil - If shelled prawns are used you can skip this part. I highly recommend taking the time to flour and fry peeled prawns, this will create a nice crispy texture for the sauce to catch on to. Any neutral-tasting oil such as canola, vegetable or rice bran oil can be used for frying.
(NOTE 3) Salted Duck Eggs - Asian restaurants are likely to use their own brined duck eggs. In order to keep this recipe quick and easy we'll be using cooked store-bought salted duck eggs. These eggs can be found at an Asian grocery store.
(NOTE 4) Chicken powder - So far I have not found any other chicken flavouring that I love more than KORR'S Chicken Powder. This can be found in an Asian grocery store, a pic of the can and the ingredients for Korr's chicken powder can be found on my Ingredients Glossary You can substitute chicken powder with chicken stock powder.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 13gProtein: 37gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 462mgSodium: 1953mgPotassium: 422mgFiber: 1gSugar: 2gVitamin A: 1413IUVitamin C: 49mgCalcium: 166mgIron: 1mg