Recipe – Salted Egg Butter Prawns

Taking a sabbatical break is an excellent time to give my body and mind the rest it needs. And I am so happy that I did it because when I am at work, I hardly slow down and my mind keeps working no matter where am I, even when I am in bed. I also kinda forget about those things I once thought were important.

Now going into my 3rd month of sabbatical leave, I get reminded of things that are actually important in life, such as relationships and health. I spend more time at home, having lunch with Grandpa or just slouching in sofa watching TV shows from 7pm to 11pm. I meet my friends for lunch, tea, dinner. I took up Japanese language lessons. I visited the library to read books. I update my blog regularly. I visit the gym at least thrice a week. I go for short makan trip to Penang, and going to China end of the month!

In fact, I think I am busier now than before! Everyday, there seems to have 101 things to do. But, I felt very recharged. When I met my ex colleague last week, he told me I looked so much better than before. In the past, I am always having messy hair, and running around like a mad woman. HAHA! Now, I walked slower, I combed my hair, I eat slower and most importantly, I kinda have the time to think through my directions in life.

So that day, I was super free. I decided to tell Grandpa to take a break from cooking and I will be preparing dinner for the family for 6. I was deciding on the menu and thought of the best friend who loves to eat salted egg yolk. Though she wasn’t coming for dinner, but I decided to cook Salted Egg Butter Prawns.

Believe it anot, it is my first time doing something related to salted egg. I have read a lot of recipes where they DIY their salted egg. But it was too much of a hassle for me then, so I decided to just go to the supermarket, grab a box of salted duck eggs, cracked it and steamed the egg yolk. Verdict? Everyone loves it, including my super fussy boyfriend. And of course my aunty sang praises! Hohohoho!

By the way, a few months back, I did an interview for bettery magazine about Singapore.

Salted Egg Butter Prawns

Recipe adapted from Christine’s Recipes

INGREDIENTS:
12 tiger prawns, trimmed and pat dry
4 salted egg yolks, steamed and mashed
2 tbsp butter
1 tsp sugar
100g evaporated milk
10 pieces curry leaves
2 small chillies

METHOD:
1. Heat oil and deep fry prawns until 80% done. Drain out on kitchen papers to absorb excess oil. Set aside.
2. Heat 2 tablespoons of butter over low heat until melted. Add curry leaves and chillies, stir fry for 2 minutes until aromatic.
3. Add evaporated milk and sugar, cook over medium heat until sauce thickens.
4. Add prawns back to wok, toss constantly and cook until sauce dries up.
5. Sprinkle salted egg yolks. Stir to combine. Serve.