This is definitely an once in a blue moon indulgence because of it's cholesterol. I used to make it more 'wet' by having more butter and salted yolk. I have cut-down on both items here for health reasons. Hence, it looks a bit dry here. Nonetheless, the taste is still the same.
Ingredients:
- 350g Prawns
- 2 Salted Egg Yolk
- 1 stem Curry Leaves
- 1 tablespoon Butter
- 2 tablespoon Evaporated Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
Marinade:
- 1/2 tablespoon Oyster Sauce
- 1/2 tablespoon Light Soy Sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Sesame Seed Oil
- 4 tablespoon Corn Flour
- 1 Egg
- a dash of pepper
How to do it:
- Trim off the legs, antenna and the sharp thingy on the head off the prawns.
- Slit the back of prawns, using either a kitchen scissor or knife.
- Devein and clean the prawns.
- Marinate the prawns for 10 minutes.
- Deep fry till 80% cooked.
- Drain well and set aside .
- Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
- Smash cooked yolks.
- Melt butter and add in curry leaves and fried till fragrant.
- Add in salted yolks and evaporated milk and prawns.
- Toss well quickly.
- Add salt and sugar.
- Stir till well combined.
- Dish and serve immediately.
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