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Salted Egg Prawns (牛油黃金虾)
These Salted Egg Prawns are rich, creamy and full of umami flavour. Serve it at your next gathering for a crunchy finger food that's super fun to eat!
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Appetizer, Dinner, Lunch, Main Course
Cuisine:
Asian, Cantonese, Chinese
Servings:
6
Author:
Jeannette
Equipment
food processor (optional)
Ingredients
1
kg / 2 lb
fresh prawns
5
salted egg yolks
(we get it from the local Asian market)
50
g / 0.1 lb
butter
1/2
tbsp
chicken bouillon powder
1/2
tsp
sugar, or to taste
potato starch
(for frying)
Instructions
Put the salted egg yolks in a steam-safe dish and steam on a high heat for 15 minutes.
Let the cooked yolks cool slightly, then use a fork to mash them until fine. You can also use a food processor to make the salted egg yolk even finer.
Prepare the prawns by using scissors to snip off the sharper parts including the legs, tail and rostrum (the pointy end above the eyes).
Wash the prawns in cold water and pat them dry using a paper towel.
Lightly coat each prawn in potato starch then let them rest in a colander.
Pour oil into a pan and fry the prawns on a medium heat for 10 minutes or until crispy.
To make the sauce, use a new pan (or reuse the old one) and melt the butter.
Add the salted egg yolk, add the sugar and chicken bouillon powder and cook for 3 minutes.
Pour the fried prawns in and toss through the sauce until evenly covered.
Serve immediately with a wedge of lemon or spicy mayonnaise!
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