Entree: Singapore – Chinese Singapore – 咸蛋黄虾 ➤ Xián dàn huáng xiā (Salted egg yolk prawns)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) large prawns (shrimp), peeled and deveined, tails on (about 16–20 medium-large prawns)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) white pepper
- 1/2 cup (64 g) cornstarch (for dredging)
- Vegetable oil for deep-frying (about 3 cups (720 ml))
- 3 tbsp (45 g) unsalted butter
- 4 salted duck egg yolks (from about 4 salted eggs), steamed or microwaved until dry and mashed — about 2.5–3 oz (70–85 g) total
- 2 cloves garlic, minced
- 2 red bird’s-eye chilies, thinly sliced (optional)
- 10–12 curry leaves
- 2 tbsp (30 ml) evaporated milk or whole milk (adjust for desired sauce creaminess)
- 1 tsp (5 g) sugar (optional, to balance)
- 1 tbsp (15 ml) lime juice (optional)
- Scallions, thinly sliced, for garnish

Show original ingredient measurements

- 1 lb (454 g) large prawns (shrimp), peeled and deveined, tails on (about 16–20 medium-large prawns)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) white pepper
- 1/2 cup (64 g) cornstarch (for dredging)
- Vegetable oil for deep-frying (about 3 cups / 720 ml)
- 3 tbsp (45 g) unsalted butter
- 4 salted duck egg yolks (from about 4 salted eggs), steamed or microwaved until dry and mashed — about 2.5–3 oz (70–85 g) total
- 2 cloves garlic, minced
- 2 red bird’s-eye chilies, thinly sliced (optional)
- 10–12 curry leaves
- 2 tbsp (30 ml) evaporated milk or whole milk (adjust for desired sauce creaminess)
- 1 tsp (5 g) sugar (optional, to balance)
- 1 tbsp (15 ml) lime juice (optional)
- Scallions, thinly sliced, for garnish

Instructions

1. Rinse prawns and pat very dry. Toss with 1/2 tsp (2.5 g) salt and white pepper. Dredge prawns evenly in cornstarch, shaking off excess.
2. Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry prawns in batches until golden and just cooked through, about 1.5–2 minutes per batch depending on size. Drain on paper towels and keep warm.
3. In a separate skillet or wok, melt butter over medium heat. Add minced garlic and sliced chilies; sauté briefly until fragrant, about 30 seconds.
4. Add mashed steamed salted egg yolks and stir constantly—break them down into a sandy paste and let them sizzle in the butter for 1–2 minutes until aromatic.
5. Add curry leaves and continue to stir; the leaves will crisp and release flavor. Stir in evaporated milk a little at a time to create a creamy sauce. If sauce seems too thick, add up to 1 tbsp (15 ml) water or more milk to reach desired consistency.
6. Taste and add remaining 1/2 tsp (2.5 g) salt only if needed, and 1 tsp (5 g) sugar if you prefer a hint of sweetness. Stir in lime juice if using to brighten.
7. Add the fried prawns to the skillet and toss quickly to coat evenly in the salted-egg sauce, about 30–45 seconds. Remove from heat immediately to keep prawns crisp.
8. Transfer to a serving plate, garnish with sliced scallions and extra crispy curry leaves. Serve immediately with steamed rice.