Creamy Salted Egg Yolk Prawn

Creamy Salted Egg Yolk Prawn

Serves 4 | Preparation Time: 40 mins


  • 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.