Singapore Salted Egg Prawns
Singapore's legendary salted egg yolk prawn dish — large prawns coated in a foam-like, intensely savoury sauce made from salted duck egg yolks (the Singaporean obsession), butter, curry leaves and chilli. The sauce is rich, salty, eggy and uniquely addictive. A definitive Singapore Chinese dish.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dust prawns in cornflour seasoned with salt and pepper. Deep fry at 180°C for 2 minutes until just cooked and lightly crispy. Drain.
About 5 min
Salted egg sauce: melt butter in a wok. Add curry leaves (they'll crisp up in seconds) and chilli; fry 30 seconds.
About 14 min
Add mashed salted egg yolks; stir-fry until the yolks foam and turn fragrant (1–2 minutes).
About 14 min
Add sugar and evaporated milk; stir to combine into a thick, foamy golden sauce.
About 14 min
Add fried prawns; toss until completely coated in the salted egg foam. Serve immediately — the sauce begins to separate if left standing.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 30 g
- Carbs
- 16 g
- Fat
- 24 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 1100 mg
Contains: gluten, dairy, eggs, shellfish
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Recipe by Boon Tools.