While this dish is delicious, it’s not meant for those worrying about going into instant cardiac arrest. Salted egg-yolks are known to be unhealthy - one salted duck egg yolk weighing about 70g, contains 359mg of cholesterol!
However, these sinful orangey balls help to enhance the flavour of food, especially when they’re mashed, smeared generously over your dish & then sautéed in a hot wok.
While most places serve with shells, I prefer mine peeled & deep-fry with batter to let the egg-yolk “envelope” each prawn.
For the dare-devils, here’s my version of Salted Egg-Yolk Prawns with Shichimi.
500g medium-sized prawns
1 salted duck egg
1 chicken egg
½ cup plain flour
4 tsp corn flour
1 tsp oil (for batter)
1 tsp oil (for frying yolk)
1 tbsp butter
Oil for deep-frying
Pepper & salt to taste
- Steam the salted egg. Remove shell & keep the white for other purposes. We only need the yolk for this dish. Mash the yolk & set aside.
- Devein & shell prawns. Rinse & set aside.
- Add chicken egg, plain & corn flour, oil, water & whisk into a batter. Adjust amount of water to ensure a smooth consistency. Coat prawns with flour & dip into batter.
- Heat oil. Put in prawns when oil is hot & deep-fry till golden brown. Remove & drain.
- Heat butter & oil. Add salted egg-yolk & fry till “bubbles” formed. Throw in prawns & toss lightly, ensuring they’re thoroughly coated with yolk.
- Optional: Sprinkle Shichimi (七味), a common Japanese spice mixture containing seven ingredients.
- Serve crispy & hot!