Salted Egg Yolk Prawns with Pumpkin金沙南瓜蝦
This vibrant Cantonese dish features succulent prawns coated in a rich, sandy salted egg yolk sauce, balanced with sweet, tender pumpkin pieces. A delightful blend of savory and sweet.
01Ingredients
- 500g large prawns, shelled and deveined (tail on)
- 200g pumpkin, peeled and diced into 1-inch cubes
- 4 unit salted duck egg yolks, steamed and mashed
- 2tbsp butter
- 1tbsp cooking oil
- 2 cloves garlic, minced
- 1 unit red chili, sliced (optional)
- 1tbsp curry leaves (optional)
- 0.5tsp salt
- 0.25tsp white pepper
- 2tbsp cornstarch
Nutrition (per serving)428kcal
- Protein38.2g
- Carbs14.5g
- Fat21.3g
Fiber 1.2 gSodium 892 mg
02Steps
- Pat dry prawns, season with salt and white pepper, then lightly coat with cornstarch.
- Heat frying oil in a wok or deep pot to 170°C. Deep-fry pumpkin cubes until tender and golden brown, about 3-4 minutes. Remove and drain on paper towels.
- Using the same oil, deep-fry the coated prawns until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
- In a clean wok, melt butter with cooking oil over medium heat. Add minced garlic, sliced chili (if using), and curry leaves (if using). Sauté until fragrant.
- Add mashed salted egg yolks to the wok. Stir continuously until the mixture becomes foamy and fragrant.
- Return the fried prawns and pumpkin to the wok. Toss quickly to ensure they are evenly coated with the salted egg yolk sauce. Serve immediately.
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