Butter Salted Egg Yolk Prawn

Butter Salted Egg Yolk Prawn

For this dish, I have done some researches before creating this end result.  Enjoy!

Ingredients:
250g large prawns (deshelled but leave the tail)
Tapioca flour (aka tapioca starch)
2 chicken eggs (separate egg white from the yolk)
3 salted egg yolk (boiled & separate the yolk, mash the yolk)
1-2 tbsp salted butter
4 stalks of curry leaves
1 cili padi (bird eyes chilli)
2 tbsp Maggi concentrated chicken stock
dashes of black pepper
sugar to taste

Method:
Coat the prawns with egg white and tapioca flour.  Deep fried it.  Once it is cooked, drain the oil and leave aside.

Heat butter in the wok using medium fire.  Add in curry leave & cili padi, stir fry until fragrant.  Add in mashed salted egg yolk (you can add in a small portion salted egg whites) and stir until it becomes foamy.

Add in deep fried prawns.  Once the prawns are coated, add in the stock, black pepper and sugar to taste. Lastly, add in chicken egg yolk.

Note:

1. Chicken egg: if you are using large egg, then 1 is enough.  I added chicken egg yolk in the end so it does not go to waste.  
2. Curry leaves: you can add more if you like.  Personally, I love to eat the crispy leaves.
3. Cili padi: if you want it hotter, you can add up to 2 cili padis or more.  Your choice!
4. Sugar: Careful not to add too much.  The end taste should be balance i.e. salty 50% sweet 50% unless you want it to be either saltier or sweeter.

Claypot salted fish pork belly

Claypot Salted Fish Pork Belly

Recipe Source: Amy Beh

Preparation: 10 minutes
Cooking time: 10 minutes

Ingredients:
150g belly port, sliced thinly
70g bonesless salted fish meat, pre-fried until crispy
4 slices ginger

¼ onion, cut into wedges

2 dried red chillies, cut into 2cm sections, seeded

2 stalks spring onion, cut into 4cm lengths 

Seasoning (A):
1½ tbsp oyster sauce
1 tsp sesame oil

½ tsp sugar or to taste

¼ tsp pepper

½ tsp chicken stock granules 

Seasoning (B):

1 tbsp Hua Tiau wine

2-3 tbsp fresh chicken stock

1 tbsp thick soy sauce

Method:
Marinate the pork with seasoning (A).  Heat a claypot over medium high heat.  Add in marinated pork, ginger and onion.  Cover and cook for 1-2 minutes.

Remove the cover and add seasoning (B), dried chillies and pre-fried salt fish pieces.  Stir well to combine then cover the claypot once more.  Once smoke is seen escaping from the cover, remove the lid and give the pot's contents a brief stir.  Add spring onions & serve immediately.

Note:

1. Claypot: if you don't have a claypot, normal wok will do.  But do add in 1-2 tbsp of oil so the pork, does not stick to the wok.  
2. Pork belly: If you prefer, you can add more pork belly.
3. Salted fish: Here, I use mackerel salted fish, and stir-fry it instead of "fried".  The taste is the same unless you wish to be able to bite the crispy salted fish.
4. Cooking wine: If you don't have Hua Tiau wine, you can omit it, just add few more slices of ginger i.e. 4 more thin slices.
5. Dried Chillies: here I use Domino Pizza chilli flakes.  
6. Chicken stock / granules: I use Maggi concentrated stock about 1tsbp in seasoning A and 2.3 tbsp in seasoning B.
7. Thick soy sauce: you can add more if you prefer the overall meat or sauce to be darker.