Daily Archives: October 9, 2019

Prawn with Salted Egg Yolk

Any dishes that has salted egg yolk can never go wrong. For me prawn with salted egg yolk is a perfect dish for me. How about you? This is just so finger licking good, that even my eldest son who doesn’t like prawn was be ready to get his hands dirty just to gobble the prawn one after another.


  • 500g prawn (cleaned, trimmed, slit from the back and deveined and pat dry. I prefer the whole shell intact)
  • 2 minced garlic clove
  • 3 red bird eye chili, chopped (for less spicier, use long red chili)
  • Some curry leaves
  • 5 salted egg yolk ( steamed a mashed )
  • 1 egg white (big egg, lightly beaten)
  • 3/4 cup potato starch
  • 50g butter
  • 1 tbs sugar
  • 1/4 cup chicken broth
  • salt to taste (if chicken broth is unsalted)

Note that I did not season the prawn. Fresh prawn should be sweet, so for me I feel that it doesn’t need seasoning anymore, this is just my preference. The salted egg yolk sauce is good enough to bring out the full flavour of the prawn.


  • Dip the prawn with egg white, then coat it with the potato starch, shake off excess starch. Set aside. Do the same for the rest of the prawn.
  • In a heated wok, drizzle enough oil to fry the Prawn. Do not overcrowd the wok. Fry it in several batches. Ensure that the oil is very hot before frying. Use a wooden chopstick to test, when the oil surrounding the chopstick bubbles, it means it is ready. Put the fried prawn on a kitchen towel to drain excess oil. Set aside. Do not overcook your prawn, frying it between 20-25 seconds is enough.
  • In a heated pan or skillet, melt the butter
  • Add in the mashed salted egg yolk, stirring constantly to combine the yolk well with the butter in a medium low heat fire. The mixture will become frothy
  • Add in the garlic, chili and curry leaves. Stir well to combine.
  • Add in the broth and sugar. Stir well until the mixture becomes creamy.
  • Turn off the heat, toss in the fried prawn. Ensuring all the nooks and crannies of the prawn are well coasted with the sauce.
  • Serve hot.