About this recipe:These sinful orangey balls help to enhance the flavour of food, especially when they’re mashed, smeared generously over your dish & then sautéed in a hot wok. While most places serve with shells, I prefer mine peeled & deep-fry with batter to let the egg-yolk “envelope” each prawn. For the dare-devils, here’s my version of Salted Egg-Yolk Prawns with Shichimi.
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!