Recipe: Salted Egg Yolk Prawns

Doesn't this look like a small reunion dinner?  The table cloth and red placemats were bought last year for a CNY dinner we had with friends.  Since we don't use the dining table much except when we've friends over, we rotate between this and another beigey color one.

Anyway, two of our friends were/are "single" for a couple of weeks - spouses away - so we grab the opportunity to have them come over for dinner.  We love them anyway, and we love having guests over.  More people = more dishes = more variety at the meal!

We made chicken rice (finally got the chicken part right so I'm updating the chicken rice recipe we posted a while back), salted egg fried prawns, black pepper snow crabs, stir-fry broccoli, and hairy gourd (mo qua) and pork rib soup...our soups don't seem very popular with our non-Asian friends.  The difference in taste between our type of soup and the kind they're used to is probably too vast a culinary chasm to cross.  We finished ALL THE FOOD though between the 4 of us, with prawns being the favorite.  Therefore, I'm sharing the prawn recipe here.

Ingredients

500g prawns - shelled; deveined

1 egg white

A dash of white pepper

1 tbsp light soy sauce

1 tbsp corn starch

1.5 tbsp butter

3 salted egg yolk (they come frozen in a bag and available at larger Asian supermarkets; make sure they are the cooked types or steam them first to cook them)

1. Season prawns with pepper, soy sauce, corn starch and 1 egg white.  Set aside for 30 minutes.

2. Heat oil in wok - fry prawns until golden brown and set aside on some paper towels to absorb oil.

3. Remove oil from wok.  Melt better in wok.

4. Add salted egg yolk and mash them with your spatula, stir-frying over medium to low heat.  Don't burn the butter.

5. When you see it turning foamy and bubbly (doesn't take too long), add in prawns and toss until well-coated.

5. Dish out and serve.

Many recipes out there suggest adding curry leaves to step 4.  We don't have the luxury of easily available curry leaves here so I've gone without.  Still taste great though.