Obsessed with golden sand delight
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.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Sun
an hour ago
- The Sun
MOHE monitors Malaysian students in Iran, Zambry confirms safety
JELI: The Ministry of Higher Education (MOHE) will continue to monitor the five Malaysian students in Iran who have chosen to remain there to pursue their studies, said Minister Datuk Seri Zambry Abdul Kadir. 'The government has offered support and expressed its willingness to help them return if they choose to. We will continue to monitor their situation closely, wherever they are, to ensure their safety,' he told reporters after officiating the UMNO Jeli Division Delegates' Meeting at Bukit Nangka today. Previously, Foreign Minister Datuk Seri Mohamad Hasan confirmed that only five Malaysians remain in Iran by personal choice. All five had signed letters of undertaking to stay in the country, despite the government's earlier advisory urging Malaysians to leave amid escalating tensions. On June 23, a total of 24 individuals arrived safely at Kuala Lumpur International Airport from Iran on Malaysia Airlines flight MH781. They comprised 17 Malaysians, six Iranian dependents of Malaysian citizens and one Singaporean national. Meanwhile, when asked about the latest on the Universiti Pendidikan Sultan Idris (UPSI) students injured in the June 9 crash, Zambry said all have since been discharged from hospital. 'The last injured student was discharged on July 8 from Sultanah Nur Zahirah Hospital in Kuala Terengganu. Three have since resumed their studies on campus, while the rest are attending classes online,' he said. The tragic accident claimed the lives of 15 UPSI students when their chartered bus, en route from Jertih to the main campus in Tanjung Malim, Perak, collided with a Perodua Alza MPV. Another 33 individuals were injured, including the bus driver and attendant, as well as the MPV's driver and three passengers. - Bernama
New Straits Times
5 hours ago
- New Straits Times
Malaysian ferry tragedy victim buried in East Java
JAKARTA: The remains of Fauzey Awang, a Malaysian who died in the Tunu Pratama Jaya ferry tragedy last week, were laid to rest in East Java on Friday night, in accordance with his final wish. The deceased was buried far away from his native Terengganu, but close to his wife he visited every three months. Fauzey, 55, was among the passengers on board the ill-fated ferry, which was carrying 65 people and 22 vehicles when it sank near the Bali Strait on the night of July 2, nearly half an hour after departing Ketapang Port in Banyuwangi, East Java, for Bali. He had been travelling in a tour van aboard the ferry, on his way to catch a flight from Bali. His remains were later found off Perancak Beach near Jembrana, Bali, on Thursday morning. Indonesian authorities identified him based on his clothing and personal effects before transferring the remains to Blambangan Hospital in Banyuwangi, East Java, for forensic examination. Banyuwangi police chief Commissioner Rama Samtama Putra said the body was handed over to the family following coordination between Indonesia's Foreign Ministry and the Malaysian Embassy, and the submission of a formal consent letter from Fauzey's next of kin for his burial. "The family, who had travelled from Malaysia, met the victim's wife here and agreed on a local burial," Rama said in a statement. Before the tragedy, Fauzey sent a message to his daughter, Syifa Amerah Fauzey, from his first marriage, expressing his wish to be buried in Banyuwangi next to his teacher's grave. His remains were buried at the village cemetery in Dusun Lidah, Gambiran, Banyuwangi. "He worked in Malaysia but came home every three months to be with his wife," said Sumarni, a local relative, as reported by TribunNews. As of Friday, 47 people have been accounted for, with 30 survivors and 17 confirmed dead. Others, including passengers not listed on the manifest, remain missing as search operations continue. — BERNAMA
The Star
7 hours ago
- The Star
Obsessed with golden sand delight
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.
