Salted Egg-Yolk Prawns

    40 mins

    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.


    North Region, Singapore
    18 people made this

    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!

    See it on my blog

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    Reviews in English (3)


    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


    I found the recipe to be difficult to follow as there is no clear description to whether salted duck egg is something I should cook or something that I should buy. Until I read all the script. Some referal is done to note but there is no note. I guessed note might be the last lines of the script. I also guessed that the egg to throw in the flour might be the chicken egg, but then it may not because the picture on step 1 shows two yolks. Note says that salted duck eggs sold usually steamed. I would want to know what to do if duck eggs on hand is not steamed and salted.  -  23 Apr 2016  (Review from Allrecipes AU | NZ)

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