Salted Egg Yolk Ming Prawns

Prep Time: 4 mins| Cook Time: 5 mins| Serves: 2 pax

Ingredients

• 400g large Ming prawns, shell-on deveined
• 4 salted duck egg yolks, steamed and mashed
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 6 fresh curry leaves
• 1 fresh bird's eye chilli, sliced
• 1 tbsp evaporated milk
• 0.5 tsp sugar
• 2 tbsp neutral cooking oil
• 0.3 tsp white pepper

Instructions

1. Fry the prawns
   Heat neutral cooking oil in a wok over high heat. Fry large Ming prawns for 4 minutes per side until shells are crisp and pink. Remove and drain on paper towel.
2. Fry aromatics
   Reduce to medium heat. Add unsalted butter and minced garlic cloves. Fry 30 seconds until fragrant. Add fresh curry leaves and sliced fresh bird's eye chilli — stand back, curry leaves will splutter.
3. Build the yolk foam
   Add 4 salted duck egg yolks, steamed and mashed to the wok. Stir vigorously until it froths and turns golden, about 1 minute.
4. Loosen the sauce
   Add evaporated milk and sugar. Stir to combine into a smooth sauce, about 30 seconds.
5. Coat and serve
   Return prawns to the wok. Toss to coat every prawn in the golden foam. Season with white pepper. Plate and serve immediately.
   
   

Cooking Tips

• Pre-steam salted egg yolks for 8–10 minutes to remove any rawness before mashing — this step can be done in advance. 
• The evaporated milk loosens the yolk sauce into a smooth, coating consistency. 
• Do not over-fry or the foam will turn grainy.
  
  

Suggested Food Pairing