Salted Egg Praws

Directions / Method

• Prepare the Prawns
  Pat the prawns dry with paper towel. This little step makes a big difference—it helps the coating cling to the prawns and gives you a crispier finish.
  Place the prawns in a bowl and add the egg white, Chinese cooking wine, salt and a few dashes of white pepper. Toss well until every prawn is lightly coated.
• Give Them a Crispy Coat
  Add the cornflour and toss again until the prawns are evenly coated.
  You want a light, dry coating, rather than a thick batter. If the prawns look slightly dusty with cornflour, that's perfect.
• Get the Oil Hot
  Pour approximately 3 inches of vegetable oil into a deep wok or saucepan.
  Heat the oil until hot—around 180°C / 350°F if using a thermometer.
  Chef's tip: Test with a tiny piece of the coating. If it immediately sizzles and floats to the surface, your oil is ready.
• Fry the Prawns
  Carefully add the prawns in batches. Don't overcrowd the pan, as this will lower the oil temperature and make the prawns less crispy.
  Fry over high heat for approximately 30–60 seconds per side, or until the prawns turn pink, opaque and lightly golden.
  Remove with a slotted spoon and drain well on a wire rack or paper towel.
  Keep them crisp—we're going to give them a second life in that beautiful sauce.
• MAKE THE SALTED EGG SAUCE
• Start with Butter
  In a clean wok or frying pan, melt the butter over medium-low heat.
  Add the mashed salted egg yolks and stir continuously.
  As they warm up, the yolks will become creamy, foamy and aromatic. This is the moment when the sauce starts to come together.
• Add the Aromatics
  Add the curry leaves, minced garlic and sliced chilli.
  Stir-fry gently until the curry leaves become fragrant and slightly crisp and the garlic is aromatic—about 30–60 seconds.
  Be careful not to brown the garlic.
• Balance the Sauce
  Add the sugar and chicken powder. Stir well until completely incorporated.
  Taste the sauce at this stage. Salted egg yolks vary in saltiness, so you may not need any additional salt.
• The Golden Finish
  Reduce the heat to low.
  Slowly drizzle in the reserved egg yolk, stirring continuously. This helps the fresh yolk emulsify into the salted egg mixture, creating a richer and silkier sauce.
  Keep stirring until the sauce looks glossy and slightly foamy.
• Bring It All Together
  Add the crispy prawns to the wok.
  Increase the heat slightly and toss quickly for 30–60 seconds, making sure every prawn is generously coated with the golden salted egg sauce.
  Don't cook for too long—the prawns are already cooked, and we want to keep their texture tender while maintaining some of that lovely crisp coating.
• Serve & Enjoy
  Transfer immediately to a warm serving plate.
  Finish with a few extra crispy curry leaves and slices of red chilli if desired.
  Serve hot and enjoy straight away.