Entree: Malaysia – Malaysian Chinese – 咸蛋黄虾球 ➤ Xian dan huang xia qiu (Prawns coated in a rich savory sauce made from salted egg yolks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) large prawns, shelled and deveined
- 4 salted duck egg yolks, cooked and mashed (approx. 2 1/8 oz (60 g))
- 1/3 cup (45 g) all-purpose flour
- 1/3 cup (45 g) cornstarch
- 1 large egg (approx. 1 3/4 oz (50 g)), beaten
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 2 cups (480 ml) vegetable oil for deep frying
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 small shallot, finely chopped (about 1 1/16 oz (30 g))
- 10-12 fresh curry leaves
- 1 bird's eye chili, sliced (optional)
- 1/4 cup (60 ml) evaporated milk
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) lime juice
- Chopped cilantro or sliced scallion for garnish

Show original ingredient measurements

- 1.5 lb (680 g) large prawns, shelled and deveined
- 4 salted duck egg yolks, cooked and mashed (approx. 60 g)
- 1/3 cup (45 g) all-purpose flour
- 1/3 cup (45 g) cornstarch
- 1 large egg (approx. 50 g), beaten
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 2 cups (480 ml) vegetable oil for deep frying
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 3 cloves garlic, minced (about 9 g)
- 1 small shallot, finely chopped (about 30 g)
- 10-12 fresh curry leaves
- 1 bird's eye chili, sliced (optional)
- 1/4 cup (60 ml) evaporated milk
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) lime juice
- Chopped cilantro or sliced scallion for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat prawns dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) white pepper. Set up a dredging station: flour, beaten egg, then cornstarch.
2. If using whole salted duck eggs, steam or boil until firm (10–12 minutes), remove yolks and mash until smooth. If using pre-cooked yolks, mash into a fine paste and set aside.
3. Heat oil in a deep pan to 350°F (175°C). Dredge prawns in flour, dip in beaten egg, then coat in cornstarch. Fry in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm.
4. Wipe out most of the frying oil leaving about 1 tbsp. (15 ml) In a separate skillet over medium heat, melt butter with 1 tbsp (15 ml) vegetable oil. Sauté garlic and shallot until fragrant and translucent, about 1–2 minutes.
5. Add curry leaves and sliced chili; stir briefly. Add mashed salted egg yolks and stir constantly until they begin to become grainy and aromatic, about 1–2 minutes.
6. Stir in evaporated milk, sugar, remaining 1/2 tsp (2.5 ml) salt, and remaining 1/4 tsp (1.25 ml) white pepper. If sauce is too thick, add 1–2 tbsp (15 to 30 ml) warm water. Cook until sauce is silky, about 1 minute.
7. Toss the fried prawns in the sauce to coat evenly. Finish with lime juice and adjust seasoning.
8. Transfer to a serving plate and garnish with cilantro or scallion. Serve immediately with steamed rice.

1. Pat prawns dry and season with 1/2 tsp salt and 1/4 tsp white pepper. Set up a dredging station: flour, beaten egg, then cornstarch.
2. If using whole salted duck eggs, steam or boil until firm (10–12 minutes), remove yolks and mash until smooth. If using pre-cooked yolks, mash into a fine paste and set aside.
3. Heat oil in a deep pan to 350°F (175°C). Dredge prawns in flour, dip in beaten egg, then coat in cornstarch. Fry in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm.
4. Wipe out most of the frying oil leaving about 1 tbsp. In a separate skillet over medium heat, melt butter with 1 tbsp vegetable oil. Sauté garlic and shallot until fragrant and translucent, about 1–2 minutes.
5. Add curry leaves and sliced chili; stir briefly. Add mashed salted egg yolks and stir constantly until they begin to become grainy and aromatic, about 1–2 minutes.
6. Stir in evaporated milk, sugar, remaining 1/2 tsp salt, and remaining 1/4 tsp white pepper. If sauce is too thick, add 1–2 tbsp warm water. Cook until sauce is silky, about 1 minute.
7. Toss the fried prawns in the sauce to coat evenly. Finish with lime juice and adjust seasoning.
8. Transfer to a serving plate and garnish with cilantro or scallion. Serve immediately with steamed rice.