RecipeCantonese
Deep-Fried Prawn in Golden Moon-Cake Sauce
After Mid-Autumn, the fridge almost always holds a few spare salted egg yolks rescued from moon cakes. Beat them into a golden paste, toss through prawns fried until crisp, and a classic "golden prawn" is born.
Method
06
First mash the salted egg yolks into a smooth paste.
Devein the prawns, rinse, then pat dry.
Coat the prawns in potato starch and deep-fry until crisp.
Lift out, and drain the oil from the wok.
Beat the yolk paste in one direction until frothy.
Add the prawns and toss until each is coated in the golden sauce. Serve.
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