Salted Egg-Yolk Prawns

Salted Egg-Yolk Prawns


14 people made this

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.

blackswan North Region, Singapore

Serves: 4 

  • 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 

  1. 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.
  2. 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.
  3. Heat oil. Put in prawns when oil is hot & deep-fry till golden brown. Remove & drain.
  4. Heat butter & oil. Add yolk & fry till “bubbles” formed. Throw in prawns & toss lightly, ensuring they’re thoroughly coated with yolk.
  5. 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!

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Reviews (2)


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


Item 2 using an egg is not clear about whether it's referring to chicken or salted egg - 05 Feb 2014

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