Prawns with Salted Egg Yolks

Salted Egg Prawns

The luxurious combination of creamy salted egg yolks and Q.B.B. Ghee along with the curry leaves on the prawns is simply repeat finger licks!

Preparation time:   15 minutes

Cooking time:   10 minutes

Serves: 6

500 g large prawns, shelled but with tails instact

Salt and pepper

1 tablespoon cornflour

oil for deep frying

80 g Q.B.B. Ghee

2 sprigs curry leaves, cut finely

4 chilli padies, sliced

4 cloves garlic, chopped

3 salted duck egg yolks, mashed

1/2 teaspoon salt

1/2 teaspoon sugar


  1. Season prawns with salt and pepper and leave aside for 15 minutes.
  2. Dust prawns with cornflour.
  3. Heat oil for deep frying and fry the prawns until golden brown. Dish out.
  4. In a clean wok, melt the Q.B.B. Ghee and fry the curry leaves, chillie padies and garlic briefly and add the mashed salted egg yolks
  5. Stir rapidly in a circular motion until well mixed and the sauce bubbles and become creamy. Add salt and sugar and mix well.
  6. Add the prawns and coat well in the mixture. Dish out.





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