Ingredient and Portion
Crispy Prawns with Salted Egg Yolk Sauce
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8 large prawns, shelled and deveined
1 tsp Shaoxing wine
1/4 tsp salt
1/2 egg, beaten
Potato starch, for dusting
Oil, for deep-frying
Iceberg lettuce, shredded
For the sauce
2 tbsp SCS Unsalted Butter
8 curry leaves, more for garnishing
4 cooked salted egg yolks, minced
1/4 tsp salt
1/4 tsp five spice powder
1/2 red bird’s eye chilli, finely sliced
1 tsp Shaoxing wine
1/4 tsp salt
1/2 egg, beaten
Potato starch, for dusting
Oil, for deep-frying
Iceberg lettuce, shredded
For the sauce
2 tbsp SCS Unsalted Butter
8 curry leaves, more for garnishing
4 cooked salted egg yolks, minced
1/4 tsp salt
1/4 tsp five spice powder
1/2 red bird’s eye chilli, finely sliced
Method
1. Marinate prawns with the wine and salt. Add the beaten egg and dust every prawn with potato starch. Deep fry the battered prawns in hot oil for 1-2 mins or two till golden brown. Set aside to drain on paper towels.
2. To make the sauce, melt butter in a saucepan over medium heat and sauté curry leaves. Add the minced egg yolks into the butter sauce and season with salt, five spice powder and chilli. Add
the prawns into the pan and toss until the prawns are well coated in sauce. Serve over shredded lettuce.
2. To make the sauce, melt butter in a saucepan over medium heat and sauté curry leaves. Add the minced egg yolks into the butter sauce and season with salt, five spice powder and chilli. Add
the prawns into the pan and toss until the prawns are well coated in sauce. Serve over shredded lettuce.
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