Salted Egg Yolk Prawns with Pumpkin 金沙南瓜蝦

This vibrant Cantonese dish features succulent prawns coated in a rich, sandy salted egg yolk sauce, balanced with sweet, tender pumpkin pieces. A delightful blend of savory and sweet.

Nutrition (per serving)

Ingredients

• 500g large prawns, shelled and deveined (tail on)
• 200g pumpkin, peeled and diced into 1-inch cubes
• 4 unit salted duck egg yolks, steamed and mashed
• 2tbsp butter
• 1tbsp cooking oil
• 2 cloves garlic, minced
• 1 unit red chili, sliced (optional)
• 1tbsp curry leaves (optional)
• 0.5tsp salt
• 0.25tsp white pepper
• 2tbsp cornstarch

Steps

1. Pat dry prawns, season with salt and white pepper, then lightly coat with cornstarch.
2. Heat frying oil in a wok or deep pot to 170°C. Deep-fry pumpkin cubes until tender and golden brown, about 3-4 minutes. Remove and drain on paper towels.
3. Using the same oil, deep-fry the coated prawns until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
4. In a clean wok, melt butter with cooking oil over medium heat. Add minced garlic, sliced chili (if using), and curry leaves (if using). Sauté until fragrant.
5. Add mashed salted egg yolks to the wok. Stir continuously until the mixture becomes foamy and fragrant.
6. Return the fried prawns and pumpkin to the wok. Toss quickly to ensure they are evenly coated with the salted egg yolk sauce. Serve immediately.

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