Salted Duck Egg-Yolk Prawns

    Salted Duck Egg-Yolk Prawns

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    40min


    3 people made this

    Here's another yum cha classic - prawns deep fried in batter then fried again in Chinese salted duck egg.

    Ingredients
    Serves: 4 

    • 1 salted duck egg (see note)
    • 500g medium-sized prawns
    • 1 chicken egg
    • 1/2 cup plain flour
    • 4 teaspoons cornflour
    • 1 teaspoon oil (for batter)
    • oil for deep-frying
    • 1 teaspoon oil (for frying yolk)
    • 1 tablespoon butter
    • pepper and salt to taste
    • shichimi (see note)

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Steam the salted egg. Remove shell and discard the white. Mash the yolk and set aside.
    2. Devein and shell prawns. Rinse and set aside. Mix egg, plain flour, cornflour and oil. Whisk in enough water to make a smooth batter. Coat prawns with flour and dip into batter.
    3. Heat oil and deep fry prawns until golden brown. Drain.
    4. Heat 1 teaspoon oil. Add yolk and fry till “bubbles” form. Throw in prawns and toss lightly, ensuring they’re thoroughly coated with yolk.
    5. Sprinkle with shichimi. Serve crispy and hot!

    Duck eggs and shichimi

    You can find salted duck eggs at most Asian grocery shops. They are usually steamed before being peeled and eaten. The white is very salty, the yolk usually less salty and quite fatty. Shichimi is a common Japanese spice mixture containing seven ingredients.

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    Reviews (1)

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    I found the recipe to be difficult to follow as there is no clear description to whether salted duck egg is something I should cook or something that I should buy. Until I read all the script. Some referal is done to note but there is no note. I guessed note might be the last lines of the script. I also guessed that the egg to throw in the flour might be the chicken egg, but then it may not because the picture on step 1 shows two yolks. Note says that salted duck eggs sold usually steamed. I would want to know what to do if duck eggs on hand is not steamed and salted. - 23 Apr 2016

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