Salted egg prawns
Tweet

Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin

Labels: Recipe, Savoury