Wednesday, 29 January 2014
Salted Egg Prawn (Udang Telur Masin)
Don’t really know where to begin… I feel like I haven’t written or upload anything for … ever! Been cooking quite a bit lately but it took me this long to upload the recipe/pictures. Perhaps problems at the office has sucked up all the energy left to even lift up my fingers and type something in here. Laziness could be another factor that contributed and stopped me from the many things that I love doing. (Not to mention some blogs that I missed reading and browsing especially Paty’s Kitchen; among others)
Okay brat! Enough rambling and back to this posting. Today, I’m sharing this finger-licking recipe that’s loved by all my family members ‘cept for those with seafood allergies (Too bad their loss!)
1. 1 kg medium to large prawns (use tiger prawns for a more yummy-licious effect) – peeled, deveined but leave the tails intact
2. 2 tbsp of oyster sauce
3. 2 tbsp of light soy sauce
4. 2 tbsp of corn flour
5. pinch of salt
7. 1 egg – beaten
8. 10 tbsp cornflour
9. 4 tbsp butter
10. 2 sprig of curry leaves – picked
11. 6 bird eye chillies – chopped or slice thinly
12. 8 cloves of garlic – smashed and finely chopped
13. 6 salted eggs
14. Oil for frying
Add 1 – 7 in a bowl, mix well and let it stand for at least half an hour.
In another bowl – separate the salted egg yolk from the white. Steam the yolk and smash it. Sometimes I would just boil the whole egg first and then separate the 2 components. (A friend once told me that I’m actually ‘bastardizing the recipe’ but heck! why go thru such troubles when you could do it in a simpler way without compromising the taste kan? Could even put the boiled yolk in the food processor and let it do the work. Another bastardization of the recipe!)
Heat oil in a wok for frying the prawns. Spread the cornflour in a plate or bowl. Coat the prawns with it. Deep fry for about 30 to 50 seconds depending on the size. Don’t overcook the prawn or it won’t be juicy.
Once all is done, clear the oil from the wok, return to the stove with 3 tbsp of oil. Add butter, curry leaves, chillies and garlic. Stir until fragrant then add the smashed egg yolk. At this stage stir constantly until all ingredients combine and once the yolk starts to froth, add all the prawns and stir until all is coated, then remove from the wok and serve while it’s still hot.