Salted Egg Fried Prawns

 

Ingredients:

For the Prawns:

1 lb (450g) large prawns (U15/20 count), shells and tails on (deveined)

1 tbsp cornstarch

½ tsp salt

¼ tsp ground white pepper

1 egg white, lightly beaten

For the Salted Egg Sauce:

• 4 salted duck egg yolks, steamed for 7 minutes and mashed
• 2 cloves garlic, minced
• 1 red chilli pepper, deseeded and finely chopped (optional)
• 1 tbsp butter
• 3 tbsp vegetable oil
• ¼ cup unsalted chicken broth
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tsp sugar
• ¼ tsp ground white pepper
• For Garnish (optional):
• Chopped scallions
• Fried curry leaves

Instructions:

1. Prep the Prawns: Pat the prawns dry with paper towels. In a bowl, toss the prawns with cornstarch, salt, and white pepper. Then, coat them evenly with the beaten egg white.
2. Heat the Oil: Heat vegetable oil in a large wok or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C).
3. Fry the Prawns: Working in batches, carefully add the prawns to the hot oil and fry for 1-2 minutes per side, or until golden brown and cooked through. Remove the prawns from the oil and drain on paper towels.
4. Make the Sauce: In a separate wok or pan, melt butter with 1 tbsp of vegetable oil over medium heat. Add the minced garlic and chilli pepper (if using) and cook for 30 seconds, until fragrant.
5. Add the Salted Egg Yolks: Stir in the mashed salted egg yolks and cook for another minute, breaking them up with a spoon. Be careful not to burn the yolks.
6. Deglaze and Simmer: Pour in the chicken broth, water, soy sauce, sugar, and white pepper. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
7. Combine and Serve: Add the cooked prawns back to the wok with the sauce and gently toss to coat them evenly. Heat for another minute to warm them through.
8. Garnish and Enjoy: Transfer the prawns with sauce to a serving plate. Garnish with chopped scallions and fried curry leaves (optional), and serve immediately with steamed rice or your favourite dipping sauce.

Tips:

• For perfectly crispy prawns, ensure the oil is hot enough before frying.
• Don't overcrowd the pan when frying the prawns, as this can lower the oil temperature and result in soggy prawns.
• Adjust the amount of chilli pepper according to your spice preference.
• You can substitute pre-cooked and peeled prawns for convenience. However, frying them with the shells on adds extra flavour to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.

Nutritional Information (per serving):

• Calories: 450-500 (depending on oil)
• Protein: 30g
• Fat: 30g
• Carbohydrates: 15g
• Cholesterol: 300mg
• Sodium: 500mg (depending on soy sauce usage)

Enjoy this delicious and addictive Salted Egg Fried Prawns recipe!