Prawns with Salted Egg Yolks

Friday, 25 September 2009

PhotobucketSome dishes are so easy, it doesn't make sense to order them when eating out. Might as well save the money for something that's really complicated or has some secret recipe which can't be replicated at home, right?

Prawns with salted egg yolks is one such easy peasy dish. It doesn't take a genius to guess what the ingredients are. Nor does it require a great chef or domestic god(dess) to pull the ingredients together into a great tasting dish. Any home cook with minimal kitchen skills can do the job adequately.

The only possible problem you may have is overcooking the prawns. Using biggish prawns helps as it's easy to overcook small ones. When pan-frying, the prawns should be only 70% cooked. Once they turn red and lightly golden, remove them to a plate. They then finish cooking in their residual heat and when they are tossed with egg yolks and butter.

Prawns with salted egg yolks is easy enough even for a weekday dinner. It's delicious with rice, or as a starter or topping for a green salad.

(Recipe for 4 persons)

8 prawns, about 300 g, trim, devein, rinse and dry with paper towels
big pinch salt
ground white pepper to taste
4 salted egg yolks, cooked
1 tbsp butter, softened
2 tbsp oil
2 sprigs curry leaf, leaves only, rinsed and dried
2 chilli padis, or to taste, rinsed and roughly chopped

Marinate prawns with salt and pepper for 15 minutes.

Mix salted egg yolks and butter till smooth. Set aside.

Fry prawns in very hot oil over high heat till 70% cooked. Fry in batches to avoid overcrowding. Transfer to a plate. Add curry leaves and chillies to the wok if using, and stir-fry till fragrant. Add yolk and butter mixture. Stir till bubbling. Return prawns to the wok and toss till coated. Plate and serve.

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