Prawns with Salted Egg Yolk & Petai

Prawns with Salted Egg Yolk & Petai


390g large prawns (shelled, deveined with the tail intact)

100g petai (halved)

4 salted egg yolks (steamed and mashed)

1 sprig curry leaves (discard the stems)

1 stalk lemongrass (white part only, chopped)

1 red chilli (deseeded and chopped)

1 red bird’s eye chilli (chopped)

4 tbsp cooking oil

1 tbsp unsalted butter (soften at room temperature)


¼ tsp chicken seasoning powder

1/8 tsp ground black pepper

1 tsp all-purpose flour

1 tsp corn flour


½ tsp chicken seasoning powder

1 tsp sugar

3 tbsp evaporated milk

Preparation Instructions:

  1. Marinate the prawns with marinade ingredients and set aside.
  2. Heat up 4 tbsp of cooking oil on a non-stick skillet, pan-fry the marinated prawns until cooked. Remove and set aside.
  3. Use the remaining oil to saute the petai. Remove and set aside.
  4. Use paper towel to wipe dry the skillet.
  5. Add in soften unsalted butter, chopped lemongrass, red chilli and bird’s eye chilli. Saute until fragrant.
  6. Add in steamed and mashed salted egg yolks, saute until fragrant.
  7. Add in seasonings and curry leaves. Stir to combine.
  8. Add in prawns and petai. Toss well.
  9. Dish out and serve.




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