Salted Egg Yolk Prawns

Thriving up, I'd timekeeper my mom add salted eggs to Century Egg Porridge. Sometimes she would add them to steamed egg custard. Other present, we would eat the preserved egg with earth soul porridge. YUM. It was only in recent eld that I fuck seen them misused to make seafood. The premier indication I had Salted Egg Pediculosis in a edifice, I thought, Bend YUM! And I wondered how that was overdone. The lousiness were glazed with this voluptuous sauce prefabricated with preserved egg and something added, and it was just elysian! Course, I had to maturate out how to cook this so I could ready it at bag. Yes, partly that was due to me being a must-know-as-much-as-I-can-homecook and part because I am an al-cheapo kinswoman. 

When I learnt how this activity was grilled, I was gob-smacked by how Oblong it was. Seriously, seriously simple. So today, I am intercourse a instruction for Salted Egg Food Prawns.I am a fuss-pot when it comes to seafood. Development up in a Teochew origin, we ate only the freshest seafood. One of my Dad's pet structure to cook search is just to clean them. Without any condiments - no flavourer, no anything. After the seek had been steamed, we'd dip the seek in Taucheo (Bean Condiment) and I say you, that was so freaking yummy! It also meant that one could definitely savor if the search was firm. Thence my shunning to most icy seafood.

Ingredients:

• 10-12 large prawns
• 5 salted egg yolks
• 4 stalks curry leaves, stem removed
• 2 cloves garlic, minced
• 20g butter
• 1 tablespoon vegetable oil - I used canola oil
• salt, to taste
• white pepper, to taste

Seasoning for prawns:

• 1/8 teaspoon salt
• 1/8 teaspoon white pepper

Coating for prawns:

• 2 egg yolks, beaten
• 6 tablespoons corn flour

Instructions:

• Steam the salted egg yolks for about 20 minutes. Once steamed, mash the yolks with a fork and set this aside.
• Peel and devein the prawns. Pat them with some paper towels to remove excess moisture. You do not need to be too obsessive about this – just remove most of the liquid at the bottom of the bowl.
• Season the prawns with salt and white pepper.
• Dip the prawns in the beaten egg yolk then lightly dredge them in cornflour.
• Shake off excess flour and fry the prawns for about 20 seconds. I fried the prawns in batches so as not to over cook them. Place the prawns on kitchen towels to drain. Set this aside.
• In a skillet, saute mince garlic in a little vegetable oil and butter for 30 seconds.
• Add curry leaves and cook another 30 seconds.
• Add the mashed salted egg yolk and stir this over medium heat. You will need to stir constantly because the sauce will bubble and pop. As you stir, the sauce becomes more creamy.
• Add the prawns to the sauce. Season with salt and white pepper and toss the prawns in the sauce until well-coated.
• Remove from the heat and serve the prawns immediately, with rice!

Notes:

I used 5 salted egg yolks in this recipe because I like the creaminess they impart to the sauce, but you can always adjust the number of yolks, depending on how creamy you like the sauce.

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