Tasty Chinese Salted Egg Yolk Prawns

300g raw king prawns, peeled and patted dry
Vegetable oil, for deep frying
1 red chilli, sliced
Handful curry leaves

The Marinade
½ tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Pinch black pepper
1 egg white
Cornflour or potato starch, for coating

The Salted Egg Sauce
2 salted duck egg yolks, steamed and mashed
Pinch salt
2 teaspoons sugar
6 tablespoons evaporated milk

PREPARATION

1. Place the prawns into a bowl and add light soy sauce, oyster sauce, sugar and black pepper. Mix well. Add the egg white and stir to coat evenly.
2. Coat the marinated prawns generously in cornflour or potato starch. The texture should be dry and dusty, with each prawn separate and evenly covered.

COOKING

1. Heat oil in a wok to around 180°C. Carefully lower the prawns into the oil and fry for 2 to 3 minutes until lightly golden. Remove and drain. Increase the heat and fry again for a further 1 to 2 minutes until very crisp. Remove and set aside.
2. In a bowl, mash the steamed salted egg yolks until smooth. Add salt and sugar, then gradually mix in evaporated milk to form a thick but pourable paste.
3. In a clean wok over high heat, flash fry curry leaves and sliced chilli until fragrant. Immediately pour in the salted egg mixture and cook, stirring constantly, until it begins to bubble and thicken.
4. Once the sauce starts drying slightly and becomes glossy, turn off the heat and add the crispy prawns. Toss quickly so the sauce coats each prawn evenly. Serve immediately.

School of Wok Tips

• Pat prawns completely dry before coating to ensure maximum crispiness.
• Double fry for an ultra crispy texture that holds the sauce better.
• Cook the salted egg sauce until bubbling and slightly drying before adding prawns.
• Toss prawns off the heat to prevent the sauce from becoming grainy.

FAQs

What are salted duck eggs?
Salted duck eggs are eggs preserved in brine, which makes the yolks firm, crumbly and intensely savoury.

Why double fry the prawns?
Double frying removes excess moisture and creates a crisp coating that stays crunchy once coated in sauce.

Can I use chicken instead of prawns?
Yes? Boneless chicken thigh coated and fried the same way works very well with salted egg sauce.