Dishes made of salted egg yolks are always evil. The Golden Sand Prawns we made this time was so yummy that we cleared the dish in seconds. It not difficult to make, let’s try this next time!
金沙蝦 Golden Sand Prawns
At the moment you bite the prawn, the fragrances of salted egg, fried garlic and butter burst out together. They go amazingly well with the flavour of prawns. The shells were deep-fried so they are very crunchy and you can actually eat the whole prawn. This is a very satisfying dish indeed.
We saw this box of frozen tiger prawns at supermarket. It’s just HK$45 so we gave it a try, having the mental preparation of the prawns taste maybe a bit off.
Turned out to be 8 decently looking prawns in the box
First step, immense the prawns in water and defrost it
For prawns in this size they must be deveined otherwise we will eat the prawns together with the sand particles inside.
We can stab a fork through the second joint of a prawn and hook the digestive tract out
And then it can be nicely removed by pulling
Trim the antenna and legs
Get ready 4 salted egg yolks. Steam for 20 mins to soften them
Get ready a pot of heated oil and then put the wipe-dried prawns in
Keep the high heat on. You will immediately hear the healing sizzling sound
We can take out the prawns when they all turn orange like this
Mash the steamed salted egg yolks
Add 30g of butter into a pan, low heat on
Minced garlic in, slightly fry it
Add salted egg yolks. Gently stir to make them melt
Prawns in. Stir and mix well and then it’s done!
The most delicious Golden Sand Prawns we have had so far was the one at Tung Po Kitchen. The appearance of the dish was much nicer. The salted egg yolks are also evenly and beautifully coated on the outside. We have to look into how we can achieve this standard next time.
But this is dish is too evil too high in cholesterol. We better look into that months after lol