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Salted Duck Egg Yolk Prawns
2 portions
| prepSteam salted duck egg yolks 10 min, then mash | |||
| prepPat prawns dry | |||
| 3 tbsp / 20 g tapioca/corn starch | Dust prawns with starch | Deep fry 1 min until pink, drain | Toss prawns in sauce, season, serve hot |
| 14 oz / 400 g large prawns, shell-on or peeled | |||
| Oil for deep frying | |||
| 3 tbsp / 45 g butter | Melt butter, fry garlic + chili + curry | Stir in yolks on low heat, 30–60 sec | |
| 4 cloves garlic, minced | |||
| 1 red bird's eye chili, optional | |||
| 1 stem curry leaves, optional | |||
| 4 to 5 salted duck egg yolks, steamed and mashed | |||
| 1 tsp sugar | |||
| Pinch white pepper | |||
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