Diana Chan's recipe for salted egg yolk prawns

Most people I used to speak to would be squeamish about the idea of eating salted egg yolk.

Nowadays, it can be found in most Chinese restaurants across Australia and diners tend to be more adventurous.

Everyone I’ve cooked this dish for are usually curious and a little unsure at the start, but love the taste once they’ve had it.

In fact, many of my friends have asked me for a recipe, so I decided to write one so that people can see just how easy it is to make.

Salted egg yolk has been a craze in Asia for many years but, in recent times, many manufacturers have included them in their products – you may have seen salted egg yolk-flavoured potato crisps or fish skins.

The yolks can be found in the freezer section of most Asian grocers. They are salted for three to four weeks, then boiled.

Salted egg yolk is often added to sauces to impart creaminess and richness to the dish and is generally cooked with seafood such as crab, prawns and squid.

Ingredients

12 large prawns, peeled and deveined

5 salted egg yolks

4 stalks curry leaves, stem removed

2 cloves garlic, minced

20g butter

1 tbsp vegetable oil, extra for frying

Salt and white pepper to taste

Batter for prawns

2 egg yolks, beaten

1 cup corn flour

Method

• Steam the salted egg yolks for about 20 minutes. Once steamed, mash the yolks with a fork and set this aside.
• Pat the prawns dry with some paper towels to remove excess moisture.
• Season the prawns with a pinch of salt and white pepper.
• Dip the prawns in the beaten egg yolk then lightly dredge them in cornflour.
• Heat 1 cup of oil in a wok and fry the prawns for approximately 30 seconds. Fry them in batches so that you do not overcook them. Remove and set aside to drain on paper towels.
• In a clean wok or pan, add in the minced garlic, butter and a tbsp of vegetable oil and saute for 30 seconds over medium heat. Next add in the curry leaves. Be careful, this will splatter a little.
• Add in the smashed egg yolks and stir over saute minced garlic in some vegetable oil and butter for 30 seconds. Keep stirring until you get a creamy consistency. Add the prawns back into the wok and coat with the sauce. Serve immediately with some warm cooked rice and garnish with some fresh herbs.

For more of Diana Chan see here.