Description
A delightful recipe featuring succulent prawns coated in a creamy salted egg yolk sauce, perfect for home chefs seeking a flavorful appetizer.
Ingredients
Scale
- 1 kg Fresh prawns
- Potato starch
- 5 yolks Salted egg yolks
- 50 g Butter
- 0.5 tbsp Chicken bouillon powder
- 0.5 tsp Sugar
Instructions
- Steam the salted egg yolks in a steam-safe dish for 15 minutes until set and fragrant.
- Allow the steamed yolks to cool slightly, then mash them until fine.
- Use scissors to snip off the sharper parts of the prawns.
- Rinse the prawns under cold water and pat them dry thoroughly.
- Lightly coat each prawn in potato starch and let them rest in a colander.
- Heat oil in a pan over medium heat, then fry the prawns for about 10 minutes until crispy.
- Melt the butter over low heat in a new pan.
- Stir in the mashed salted egg yolk, sugar, and chicken bouillon powder, cooking gently for 3 minutes.
- Toss the fried prawns into the sauce and mix well to coat them.
- Serve immediately with a wedge of lemon or a side of spicy mayonnaise.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5 g
- Sodium: varies based on seasoning
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 300 mg