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by The Team
500g large prawns (peeled, deveined, tails on)
3 salted duck egg yolks (steamed and mashed)
2 cloves garlic (minced)
2 tbsp unsalted butter
1/2 cup cornstarch (for coating)
Salt and white pepper (to taste)
Vegetable oil (for frying)
Optional – if starting with whole salted duck eggs:
3 salted duck eggs (use yolks only)
Water, for steaming
(Optional) Steam the salted egg yolks:
If using whole salted duck eggs, crack and separate the yolks from the whites.
Place the yolks in a small bowl or heatproof plate, and steam over medium-high heat for 10 minutes or until fully cooked.
Let cool slightly, then mash with a fork until fine and crumbly. Set aside.
Prepare the prawns:
Pat the prawns dry and season lightly with salt and white pepper.
Coat and fry:
Toss the prawns in cornstarch until well coated.
Heat oil in a wok or deep pan over medium-high heat. Fry the prawns in batches for 2–3 minutes or until golden and just cooked through. Remove and set aside on a paper towel.
Make the salted egg sauce:
In a clean pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
Add the mashed, steamed salted duck egg yolks. Stir continuously until the yolk mixture foams and becomes slightly grainy.
Combine prawns with sauce:
Return the fried prawns to the pan. Toss to coat evenly in the salted egg mixture. Stir-fry for 2–3 minutes until well coated and aromatic.
Serve:
Serve immediately with steamed rice or as a side dish.
