Obsessed with golden sand delight

The Star

2 days ago

These salted egg yolk prawns are crisp and buttery rich, making them the perfect indulgence. — Photos: AZLINA ABDULLAH/The Star While some restaurants prepare this dish with whole prawns, the heads and shells can be removed so that the salted egg does not end up in a pile of discarded shells.
EVERYONE who knows me knows I adore prawns, perhaps tragically so.
Due to a mild crustacean allergy, I can only allow myself one prawn per meal. That single bite, therefore, must be extraordinary.
Salted egg yolk prawns more than rise to the occasion.
While some restaurants prepare this dish with whole prawns, the heads and shells can be removed so that the salted egg does not end up in a pile of discarded shells.
Crisp and succulent, the prawns are coated in a sandy crust of salted egg yolk, lightly spiced with bird's eye chillies and finished with a drizzle of browned butter.
When cooked just right, they deliver a juicy snap followed by an indulgent richness that is both sweet and savoury.
If the curry leaves are any indication, this dish is unmistakably a Malaysian invention.
Separate the salted egg yolks from whites and steam them for about 10 minutes until cooked, then mash them up into coarse crumbs.
Also known as Golden Sand Prawns, it gets its name from the shimmering, grainy coating that the mashed yolks provide.
The key is not to over-mash them, because those little golden crumbs clinging to the prawns give the dish its signature texture.
When fried correctly, the shells become crispy and the prawns can be eaten whole, as it is served in some restaurants.
However, I prefer them shelled with the tails left on, so that every fleck of yolk adheres to the dredging rather than ending up in a pile of discarded shells.
Melt the butter in the wok, then stir in mashed yolks with chillies, evaporated milk, sugar and bouillon until the mixture becomes a thick and foamy paste.
Because salted egg yolks can vary in salinity, be sure to taste and adjust the final seasoning.
It is that delicate balance of salty, buttery richness with just a hint of sweetness that makes this dish utterly irresistible, even for someone who ought to be more cautious around crustaceans.
Salted egg yolk prawns
Ingredients
400g prawns
1 tsp sugar
1 tsp salt
½ cup tapioca flour
2 stalks curry leaves
1 cup cooking oil for deep-frying
Seasoning
80g unsalted butter
3 salted egg yolks, steamed and mashed
4 bird's eye chillies, finely sliced
6 tbsp evaporated milk
1 tsp sugar
1 tsp chicken stock bouillon
1 sprig coriander, chopped
Directions
Remove heads and shells from prawns, keeping the tails intact.
Rub the prawns with salt and sugar, then slam them vigorously against the sides of the bowl to firm up the flesh.
Set aside to marinate for about 20 minutes.
Remove prawn heads and shells while keeping the tails intact and then season with salt and sugar.
Separate the salted egg yolk from the whites, and steam the yolks for 10 minutes. Allow to cool, then mash with a fork and set aside.
Toss the marinated prawns in tapioca flour, shaking off any excess.
Heat the oil in a fryer.
Deep-fry the curry leaves until crispy, then drain them and set aside.
Deep-fry the prawns over high heat until just cooked, drain off excess oil and set aside.
Melt the butter in a clean wok, then toss in the mashed yolks, chillies, evaporated milk, sugar and bouillon.
Stir until the mixture forms a thick, foamy paste.
Return the prawns to the wok and toss to coat evenly in the salted egg mixture.
Garnish with crispy fried curry leaves. Remove from the heat and serve immediately.