Salted Egg Prawn 咸蛋超仁

I'm so happy that my colleague from Perak have brought us some ham dan (salted egg). The egg is huge and the saltiness is just right with a very strong flavour. It is so nice. My colleague told me she brought it from directly from the ham dan maker. So it's really 'fresh'.

I'm not really a ham dan fans, so I seldom cook dishes with ham dan. When I received the eggs, the first dish that came to my mind is Ham Dan Prawn.

This time, I happened to be at NSK Rawang Jaya for roadshow. I'm happy to see this outlet have so many varieties of fresh food, vegetables and seafood. To be frank, this my first time going to NSK. 

Now, let's get back to the recipe. Here's what you need.

500g large prawns

3 large salted egg york

2 tbsp Butter

20 pcs of Curry leaves
Chopped onion

(B)

Chinese Rice Wine

Salt

Sugar

(C)

Corn flour

Oatmeal 

Steps:

Deshell, dehead and devein all the prawns. Wash the prawns thoroughly with water to remove any debris.

Pour in Chinese rice wine,  alot of salt and sugar to the prawns. No need add water. Let it seat aside for 10~15 mins. This step is important if the prawns is less fresh and have a stinky smell. If your prawns is super fresh, you may skip this step.

Steam ham dan york for 10 mins or less. The egg is ready when the colour turned. Smash the egg york into mushy-mashy.

Wash off the salt and sugar. Drain it dry. Coat the prawns with corn flour and oatmeal.

Heat up pan with 4 - 5 tbsp oil.

Fry prawns and oatmeal.

Once the prawns turned red and curled, quickly dish up and set aside.

Now, let's make the sauce.

Heat up pan and put in the butter. Becareful not to burn the butter. Add in onion and keep on stirring. You will see foam rise up.

Add in the mashy-mushy egg york into the butter foam. Mix the egg york well and add in curry leaves.

Add in prawns and coat sauce evenly.

Dish up and ready to serve.