Stir-Fried Tiger Prawn with Salted Egg Yolk & Almond Flakes

By: Lai Tong Ping posted Jan 20th 2017 04:05PM

300g tiger prawns, deveined
2 tbsp  potato starch
 Cooking oil, for stir-frying
30g  almond flakes
1 tbsp butter
4  salted egg yolks, steamed and mashed
5  curry leaves
2  garlic cloves, peeled and chopped
1  shallot, peeled and chopped
ΒΌ tsp  (each) sugar and chicken powder
 Chopped red chillies, for garnishing

Heat a wok with cooking oil over a high heat until hot.
Add in the coated tiger prawns and stir-fry until
partially cooked. Remove and set aside.
Reheat wok with cooking oil over a medium heat until hot. Add in
the almond flakes and stir-fry until brown.
Remove and set aside. Reheat wok with cooking oil until hot.
Add in the butter and mashed salted egg yolks and stir-fy until bubbly.
Add in the curry leaves, chopped garlic and shallot. Season with sugar and chicken powder and stir-fry until aromatic.
Turn off the heat, return the partially cooked tiger prawns and stir-fried almond fakes into the wok and mix well.
Ladle the stir-fried tiger prawn with salted egg yolk and almond fake onto a serving plate and garnish with chopped red chillies.

Serves 4

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