Golden Sand Prawns (Salted Egg Yolk Prawns) 金沙蝦球

Succulent prawns coated in a rich, grainy, and savory salted duck egg yolk sauce. This popular Cantonese dish offers a delightful balance of umami and a hint of sweetness, perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 500g large tiger prawns, peeled, deveined, with tail on
• 1 large egg white
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp white pepper
• Oil for deep-frying (approximately 3 cups)
• 4 salted duck egg yolks, steamed and mashed
• 2 cloves garlic, minced
• 1 small red bird's eye chili, thinly sliced (optional)
• 10-12 fresh curry leaves
• 1 tbsp unsalted butter
• 1/2 tsp sugar

Steps

1. Marinate prawns with egg white, cornstarch, salt, and white pepper for 15 minutes.
2. Heat oil for deep-frying in a wok to 170-180°C (340-350°F). Deep-fry marinated prawns in batches for 2-3 minutes until golden and cooked through. Remove and drain excess oil.
3. In a clean pan, melt butter over medium heat. Add minced garlic, sliced chili (if using), and curry leaves. Sauté until fragrant, about 1 minute.
4. Add the mashed salted duck egg yolks to the pan. Cook, stirring constantly, until the yolks become frothy and a 'sandy' texture forms, about 2-3 minutes.
5. Stir in the sugar. Then add the deep-fried prawns and toss quickly to coat them evenly with the golden sand sauce. Serve immediately.

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