Tag Archives: prawn

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.

Thai Coconut Prawn and Fish Soup

A delicious meal awaiting at my dinner table

I have always been a huge fan of this soup. I still remember the first time I had this soup more than two decades ago at Tokyo Training Center when I was a trainee in Japan sponsored by AOTS. Their canteen served this soup, and being a fan of seafood, I ordered and tried it out. Yes, I was hooked. The level of spiciness is not too much, just a little tang and a note of sweetness that ended with a nutty taste of coconut. It was a very rich soup that is full of flavours.

Now that Ayam brand had the light version of coconut milk, with only 5 percent fat and yet still flavourful, I was so ecstatic to cook it again without feeling the guilt! Yahoo!


  • 660g Ayam Coconut Light (5% fat)
  • 40g chopped and split Lemongrass
  • 24g chopped shallots
  • 12g chopped green chili
  • 38g galangal ginger
  • 95g squeezed lime juice
  • 50g red curry paste
  • 40g fish sauce
  • 1L chicken broth
  • 400g cod fish fillet (or any of your preferred fish)
  • 500g deveined prawn with shell
  • 1 can straw mushroom (drained)


  • Heat up your pot and drizzle 10g of oil then sauté your curry paste, lemon grass, shallots, ginger and green chili for about 2-3 minutes to release the fragrance of the spices.
  • Add the chicken broth, lime juice and Ayam coconut milk; bring to boil.
  • Lower the heat before adding the prawn and fish fillet then let it simmer until the seafood are cooked.
  • Season it with fish sauce.
Steaming hot soup ready to be served!

The aroma permeating in my kitchen was making everyone at home hungry. Who wouldn’t be, right?


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