Seafood

Salted Egg Yolk Prawns

Name: Salted Egg Yolk Prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500 g Large Prawns (Tiger or King), cleaned and deveined; 6 pieces Salted Egg Yolks (steamed and mashed); 0.5 cup Cornstarch (for coating); 50 g Unsalted Butter; 20 leaves Curry Leaves; 2 pieces Bird's Eye Chilies (sliced); 2 tbsp Evaporated Milk; 1 tsp Granulated Sugar; 2 cups Vegetable Oil (for frying)

These Golden Salted Egg Yolk Prawns are a spectacular fusion of textures, featuring a shattering crispness and a rich, velvety sauce that is both savory and slightly sweet. It is a quintessential Southeast Asian 'zi char' classic that brings bold, umami flavors to your dinner table in under an hour.

Prep

20m

Cook

15m

Serves

Calories

480kcal

Qty	Ingredient
500 g 500 g	Large Prawns (Tiger or King), cleaned and deveined
6 pieces 6 pieces	Salted Egg Yolks (steamed and mashed)
0.5 cup 60 g	Cornstarch (for coating)
50 g 50 g	Unsalted Butter
20 leaves 20 leaves	Curry Leaves
2 pieces 2 pieces	Bird's Eye Chilies (sliced)
2 tbsp 30 ml	Evaporated Milk
1 tsp 5 g	Granulated Sugar
2 cups 480 ml	Vegetable Oil (for frying)

How to Make Salted Egg Yolk Prawns

Step 1. Prepare the salted egg yolks by steaming them for 10-12 minutes until cooked through, then mash them with a fork into a fine, sandy paste while still warm.

Step 2. Clean the prawns, keeping the shells on for better texture or peeling them if preferred. Pat them completely dry with paper towels to ensure maximum crispiness.

Step 3. Toss the prawns in cornstarch until evenly coated, shaking off any excess. Deep-fry in hot oil (180°C/350°F) for 2-3 minutes until golden and crispy. Drain on paper towels and set aside.

Step 4. In a clean wok or large skillet, melt the butter over low heat. Add the fresh curry leaves and sliced chilies, sautéing until fragrant and the leaves begin to crisp.

Step 5. Add the mashed salted egg yolks to the butter. Stir constantly until the mixture becomes foamy and bubbly.

Step 6. Pour in the evaporated milk and sugar, stirring until well incorporated into a smooth, thick sauce.

Step 7. Quickly return the fried prawns to the wok and toss over medium heat until every prawn is thoroughly coated in the golden sauce. Serve immediately while hot.

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Ensure the prawns are bone-dry before coating with cornstarch to prevent the batter from becoming soggy.
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The foaminess of the butter and egg yolk mixture is the key to a light, airy sauce; keep the heat low to avoid burning the butter.
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For a creamier finish, you can increase the evaporated milk to 3 tablespoons.
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Using pre-packaged salted egg yolk powder is an option, but fresh yolks provide a much better depth of flavor and 'sandy' texture.

Frequently Asked Questions

Can I use frozen prawns?

Yes, but ensure they are fully thawed and patted extremely dry before frying to avoid oil splatters and maintain crispiness.

Where can I find salted egg yolks?

You can find them at most Asian grocery stores, either as whole salted duck eggs or pre-separated yolks in the refrigerated or frozen section.

What if I don't have curry leaves?

Curry leaves provide a unique aroma essential to this dish. While there is no perfect substitute, a small amount of Thai basil can provide a different but pleasant herbal note.

Can I make this dish in an air fryer?

You can air fry the prawns at 200°C (400°F) for 8-10 minutes after spraying them with oil, then proceed to toss them in the pan-made sauce.