I few posts ago I mentioned my Auntie Ann who is a great home cook, and I realised I had to learn how to make her lotus root fritters once I went back to visit the family in Hong Kong. So since I’m here at the moment, I asked her about a cooking lesson and she was so pleased I wanted to learn, that a date was quickly set. It was only a couple of days ago that I had the pleasure of not only making said lotus root delights but also this particularly scrummy prawn dish. For those uninitiated to the salted egg yolks stir fried with prawns, I can imagine that it’s actually a pretty bizarre taste sensation. It’s creamy, mushy, salty, deliciously prawny & and has a texture a bit like wet earth. This is from the preserved salted egg yolks and it’s the earthy sensation that actually makes them *good* so don’t be too alarmed next time you try this dish at a decent Chinese restaurant. I learned loads of new techniques and was even more impressed that my Aunt can churn out all this great food on just a two hob stove in a kitchen a third the size of my own mini proportions back in London.
To make this dish you want to buy some salted eggs from your local Chinese supermarket and you’ll need about 1 salted egg yolk per 2 big ass prawns. We had six prawns between the two of us. Oh, and I guess I should give a bit of a warning here: this dish is absolutely loaded with cholesterol. But that’s what makes it so utterly delicious.
6 large prawns with their shells still on
3 salted eggs
1 1/2 tbsp of vegetable oil - not olive oil
2 tbsp corn flour
couple of pinches white pepper
1 tbsp butter
Depending on what type of salted eggs you buy (or you know, you can make your own), they are raw inside so you want to clean off the charcoal stuff before you cook with them. Crack your salted eggs into a plate and steam them for around 15 minutes until the egg yolks are just cooked. When they are done, remove the yolks from the egg whites and put them in a small bowl. Using a metal spoon, gently cut each yolk in half and remove and discard this hard pea sized nubbin from inside (removing this is actually optional, it’s just a harder piece of yolk, my mum says keep it in – meh – sisters will disagree). With the same metal spoon roughly chop the yolks – you want nice bits to chew on so nothing smaller than a centimetre cubed. Save for later on.
Wash and prep your prawns*. Use a pair of scissors and trim the legs off, cut off the sharp front part off the head – chop off about about half an inch- and trim a bit off the tail. At the bit of the prawn where the head meets body, make about a half an inch incision along the top of the the body and remove a bit of that section either side of the body. This helps keep the prawn intact as most of it’s shell is still holding it together, but also gives the yummy egg mixture a chance to get to flavour the fleshy bits of the prawn. Now use a small paring knife and tease the black vein out of the prawn. Rinse and pat dry the now cleaned and prepped prawns with a paper towel. Stir the corn flour with a couple of pinches of white pepper and dust dust dust each prawn and set them aside.
Wok on stove to high heat with a tablespoon of oil. When the oil is good and hot, stir fry your prawns until they are half cooked. Remove prawns and set aside on some kitchen roll.
Wipe down the wok. Heat to medium high. Add half a tablespoon of oil and one tablespoon of butter. When the butter is at heat, get your egg yolks in and gently toss, it should all foam up and smell really nice. Carefully toss in the prawns and take the heat up high to finish it all off. You really don’t need to cook these for long you just want to coat the prawns and cook them through. Serve!