Salted egg yolk prawns (Udang goreng telur masin)

This is definitely one of the most popular dishes in Malaysia. Although it's usually made with fresh prawns, variations with chicken, squid or crab can also be found on the menu.

Udang goreng telur masin (Salted egg yolk prawns) Credit: Georgia Gold

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 4 salted duck eggs
• 1 egg
• salt
• 12 raw tiger prawns, peeled and deveined, tails intact
• 2 tbsp cornflour or tapioca flour
• 3 tbsp vegetable oil
• 40 g butter
• 2 garlic cloves, finely chopped
• 10 curry leaves
• 2 bird's eye chillies, seeded and finely sliced
• 1 tsp sugar
• 100 ml evaporated milk

Instructions

1. Submerge the salted duck eggs in a saucepan of water and simmer over medium heat for 10–12 minutes. Drain. Using the tip of a knife, pierce each egg and then slice it in half lengthways. Remove the yolks. (Reserve the white part for rice dishes, such as Mamak-style mixed rice.) Mash the yolks to a paste and set aside.
2. Lightly beat the whole egg and a pinch of salt in a bowl. Pat the prawns dry and add to the bowl, then turn to coat in the egg. Sprinkle over the cornflour, then mix again until the prawns are evenly coated.
3. Heat the oil in a wok or frying pan over medium heat. Working in batches so you don't overcrowd the pan, add the prawns and cook for 1–2 minutes until golden. Remove and drain on paper towel. Set aside.
4. Add the butter to the wok or pan and let it melt, then sauté the garlic, curry leaves and chilli for a minute or two until fragrant. Add the mashed salted egg yolk and stir until creamy and well combined. Add the sugar and evaporated milk and bring the sauce to the boil.
5. Add the fried prawns, season to taste with salt and continue stirring until all the prawns are covered in the sauce. Serve immediately.

 

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.