Salted Egg-Yolk Prawns
- 500g medium-sized prawns
- 1 salted duck egg
- 1 chicken egg
- ½ cup plain flour
- 4 tsp corn flour
- 1 tsp oil (for batter)
- 1 tsp oil (for frying yolk)
- 1 tbsp butter
- Oil for deep-frying
- Pepper & salt to taste
- Shichimi (optional)
Prep:20min › Cook:20min › Ready in:40min
- Steam the salted egg. Remove shell & keep the white for other purposes. We only need the yolk for this dish. Mash the yolk & set aside.
- Devein & shell prawns. Rinse & set aside. Add egg, plain & corn flour, oil, water & whisk into a batter. Adjust amount of water to ensure a smooth consistency. Coat prawns with flour & dip into batter.
- Heat oil. Put in prawns when oil is hot & deep-fry till golden brown. Remove & drain.
- Heat butter & oil. Add yolk & fry till “bubbles” formed. Throw in prawns & toss lightly, ensuring they’re thoroughly coated with yolk.
- Optional: Sprinkle Shichimi (七味), a common Japanese spice mixture containing seven ingredients. Serve crispy & hot!
While this dish is delicious, it’s not meant for those worrying about going into instant cardiac arrest. Salted egg-yolks are known to be unhealthy - one salted duck egg yolk weighing about 70g, contains 359mg of cholesterol!
See it on my blog
I love cooking with salted egg-yolks. They give your food another twist to your recipe This home-made version's really good! - 01 Mar 2010