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5 from 13 votes

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 Time30 minutes
Cook Time30 minutes
Total Time1 hour
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!

Video