Gilded Delight: Golden Salted Egg Tiger Prawns

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Prepare the prawns by patting them dry with paper towels. This will help them crisp up nicely when fried. Season the prawns with salt and white pepper to enhance their natural flavor.

   ~5 min

   Tip: Make sure the prawns are completely dry before seasoning to prevent soggy prawns.
2. 2

   Lightly coat the prawns with cornstarch. The cornstarch will create a crispy crust when fried and helps the sauce adhere better. Ensure the prawns are evenly coated, shaking off any excess cornstarch.

   ~2 min

   Tip: Use a sieve to dust the cornstarch evenly over the prawns.
3. 3

   Heat the vegetable oil in a wok or deep fryer over medium-high heat (about 350°F or 175°C). The oil should be hot enough to quickly fry the prawns without making them oily.

   ~2 min

   Tip: Test the oil temperature by dropping a small piece of prawn into the oil; it should sizzle immediately.
4. 4

   Carefully add the prawns to the hot oil in batches, ensuring not to overcrowd the wok. Overcrowding will lower the oil temperature and result in soggy prawns. Fry for 2-3 minutes per batch, or until golden brown and cooked through.

   ~5 min

   Tip: Fry in batches to maintain the oil temperature.
5. 5

   Remove the fried prawns from the oil and place them on a wire rack lined with paper towels to drain excess oil. This will ensure they remain crispy.

   ~1 min

   Tip: Do not stack the prawns on top of each other, as this will make them soggy.
6. 6

   While the prawns are frying, prepare the salted egg yolk sauce. Steam the salted egg yolks for 10 minutes until cooked through. Then mash the cooked salted egg yolks with a fork until smooth. This step is crucial for achieving a creamy sauce.

   ~5 min

   Tip: Ensure the yolks are fully cooked for easier mashing.
7. 7

   Melt the butter in a clean wok or pan over medium heat. Butter adds richness and depth of flavor to the sauce.

   ~1 min

   Tip: Do not let the butter burn.
8. 8

   Add the minced garlic, curry leaves, and chopped bird's eye chili to the melted butter. Sauté for about 1 minute, or until fragrant. The aromatics will infuse the butter with their flavors.

   ~1 min

   Tip: Be careful not to burn the garlic.
9. 9

   Add the mashed salted egg yolks to the wok and stir constantly until they start to foam and become slightly airy. This process releases the flavor and creates a creamy texture.

   ~3 min

   Tip: Lower the heat if the yolks start to stick to the bottom of the pan.
10. 10

    Pour in the evaporated milk and stir well to combine. The evaporated milk adds creaminess and helps to thin out the sauce to the desired consistency. Simmer for another minute until the sauce thickens slightly.

    ~1 min

    Tip: Add more evaporated milk if the sauce is too thick.
11. 11

    Add the fried prawns to the wok and toss gently to coat them evenly with the salted egg yolk sauce. Make sure every prawn is generously coated for maximum flavor.

    ~1 min

    Tip: Don't overcook the prawns at this stage; just toss them until coated.
12. 12

    Serve the Golden Salted Egg Tiger Prawns immediately. Garnish with extra curry leaves or chopped chili for added visual appeal and flavor. Enjoy!

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    Tip: Serve with steamed rice to soak up the delicious sauce.

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