Salted Egg Yolk Pasta with Prawns
Ingredients for salted egg yolk sauce:
2-3 bird’s eye chilies, finely sliced
3 sprigs curry leaves (approximately 40-50 leaves)
3 shallots, minced
3 cloves garlic, minced
7 salted egg yolks, steamed and mashed
1 can MARIGOLD Evaporated Creamer
½ tsp powdered chicken stock
¾ tsp sugar
2 tbsp grated parmesan
10 tbsp cooking oil
Salt and black pepper to taste
Ingredients for pasta:
180-200g spaghetti (No.5)
1 tbsp salt
1 sprig curry leaf
Ingredients for prawns:
6 pcs tiger prawns
1 tbsp tapioca starch
½ cup rice flour
1 tsp cayenne pepper
1 tsp salt
1 tsp sugar
Cooking oil (for deep frying)
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Salted egg yolk sauce
Heat up 8 tbsp of cooking oil and fry the mashed salted egg yolk until fragrant and foamy. Set aside 70g of the salted egg in bowl A and 30g in bowl B for the pasta.
Add in 2 tbsp of cooking oil and sauté chili, garlic and shallots until fragrant.
Add in butter and MARIGOLD Evaporated Creamer and simmer until it thickens.
Add in salt, chicken stock powder, sugar, parmesan cheese and black pepper to season.
Add in the curry leaves and the fried salted egg yolk (Bowl A) and cook until the curry leaves are fragrant.
Cook pasta in a saucepan of boiling, salted water (1 tbsp of salt with 1 litre of water), following packet directions, until al dente.
Drain the pasta.
Sauté Bowl B of fried salted egg yolk, curry leaves, and pasta until well mixed.
Cut the prawn into butterflies and remove the veins.
Mix salt, sugar, cayenne pepper, tapioca starch and egg until it forms a batter.
Dip the prawns in the batter and coat with rice flour.
Deep-fry prawns in hot oil for 5 minutes.
Ready to serve.
When cooking pasta, the ratio of salt to water should be 1:100. Therefore, for every 100g of water, add 1g of salt.