Chinese
Chinese - Zhejiang Zhe Cuisine
Salted Duck Egg Yolk Prawns
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g large prawns, shelled and deveined
- • 3 salted duck egg yolks, steamed and mashed
- • 2 tbsp cornflour
- • 1 egg white
- • 1 tbsp Shaoxing wine
- • 1 tsp salt
- • 300ml cooking oil for frying
Preparation Steps
1
Phase 1
Pat the prawns dry and toss with egg white, Shaoxing wine, and salt.
2
Phase 2
Dredge each prawn evenly in cornflour.
3
Phase 3
Fry the prawns in hot oil at 180C for 90 seconds until golden, then drain.
4
Phase 4
Stir the mashed salted duck egg yolks in a wok over low heat until foamy.
5
Phase 5
Toss the fried prawns in the yolk foam until every piece is coated.
6
Phase 6
Serve hot with the rich yolk crust intact.