Creamy Salted Egg Yolk Prawn

Serves 4 | Preparation Time: 40 mins

 Ingredients:

• Knife Premium Cooking Oil for frying
• 5 boiled salted egg
• 500g tiger prawns
• 2 eggs
• ¾ cup sweet potato starch
• 4 cloves garlic, chopped finely
• 2 chilli padi, cut into small pieces
• 3 tbsp unsalted butter
• 1 sprig fresh curry leaves
• ½ cup evaporated milk
• ½ tsp sugar
• ½ tsp salt
• A dash of black pepper

Cooking steps:

Step 1: Prepare the ingredients.

• Slice the salted egg into half. Remove only the salted egg yolk and place them in a bowl. Use a fork to mash it finely. Set aside.
• Deshell and devein the prawn, keeping the head and tail intact. Set aside.
• Crack the eggs, separate the raw egg yolk and egg white.

Step 2: Deep fry the prawn

• In a pan, pour in Knife Cooking Oil till it is ⅓ filled. The oil is ready when the wooden chopsticks start to sizzle.
• Dip the prawn into the egg white and coat it with sweet potato starch.
• Deep fry all the prawns for about 1 min until they are fully cooked through. Remove and set aside.

Step 3: Cook the dish and serve

• On medium heat, add in 2 tbsp of Knife Cooking Oil and butter. #Tip: Adding the butter with cooking oil will prevent the butter from getting burnt.
• Add in garlic, chilli and curry leaves. Stir fry till fragrant.
• Add in salted egg yolk and fry it evenly.
• Add in milk, stir to mix well.
• Season with salt, sugar and black pepper. Stir to mix well and turn off the fire.
• Add in the prawns and give it a good toss to coat them.