Salted Egg Yolk Prawns from Din Tai Fung feature succulent prawns coated in a rich, savory salted egg yolk sauce, garnished with crispy curry leaves and chili flakes, offering a delightful combination of creamy, spicy, and crunchy flavors.
Equipments
- Wok
- Ladle
- Slotted spoon
- Mixing bowl
- Paper towels
- Plate or tray
- Tongs
- Mortar and pestle (optional, for salted egg yolk)
- Knife
- Cutting board
Ingredients
- 1 lb (450g) large prawns, peeled and deveined
- 4 salted egg yolks, cooked
- 2 tablespoons unsalted butter
- 1/4 cup cornstarch
- 8–10 fresh curry leaves
- 2 red chili peppers, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- Vegetable oil (for deep-frying)
Ensure the prawns are fresh, peeled, and deveined for the best texture and flavor in your salted egg yolk prawns. Using cooked salted egg yolks enhances the rich, creamy sauce that is a signature of the dish. Fresh curry leaves and sliced red chili peppers contribute essential aromatic and spicy notes, balancing the savory sauce perfectly. Cornstarch is crucial for coating the prawns before deep-frying to achieve a crispy exterior that contrasts with the creamy yolk sauce. Your salted egg yolk prawns copycat menu from Din Tai Fung will capture the authentic combination of creamy, spicy, and crunchy textures that make this dish so beloved.
Instructions
- Instructions:
- Pat the prawns dry with paper towels.
- Dredge the prawns in cornstarch, shaking off excess.
- Heat vegetable oil in wok for deep-frying.
- Fry prawns in batches until golden and crispy; remove and drain on paper towels.
- Steam or boil the salted egg yolks until cooked if not already done.
- Mash salted egg yolks with a fork or mortar and pestle until fine.
- Remove oil from wok, leaving about 1 tablespoon.
- Add butter to the wok and melt over medium heat.
- Sauté minced garlic, curry leaves, and sliced red chili until fragrant.
- Add mashed salted egg yolks and stir until foamy and bubbly.
- Add sugar, white pepper, and salt; mix well.
- Return fried prawns to the wok, tossing to coat evenly with sauce.
- Cook for 1–2 minutes until prawns are well coated and heated through.
- Transfer to a plate and serve immediately.
Substitution
Salted Egg Yolk Prawns from Din Tai Fung copycat menu offers a luxurious blend of crispy prawns enveloped in a creamy salted egg yolk sauce. If you cannot find fresh curry leaves, using dried curry leaves or a small amount of kaffir lime leaves can enhance the aroma. When fresh salted egg yolks are unavailable, salted egg yolk powder or salted duck egg yolks can be substituted with similar results. You can adjust the heat level by reducing or omitting the red chili peppers to better suit your spice preference. Using a slotted spoon to drain the prawns after deep-frying ensures they remain crispy without excess oil.
Tips
Ensure prawns are thoroughly patted dry before dredging in cornstarch to achieve a crisp coating during frying. Maintain oil temperature around 350degF (175degC) to prevent prawns from becoming greasy or undercooked. When mashing salted egg yolks, a mortar and pestle yields a finer texture, enhancing sauce creaminess. You should toss the prawns gently but thoroughly in the sauce to evenly coat each piece without breaking the delicate fried crust.
Nutritions
Salted Egg Yolk Prawns are a rich source of protein, mainly from the prawns, which support muscle repair and growth. The salted egg yolks provide essential vitamins A, D, and E, along with healthy fats that contribute to a creamy texture and satiating flavor. Curry leaves and chili peppers add antioxidants and vitamins, enhancing the dish's nutritional profile while also offering metabolism-boosting benefits. Your intake of sodium may increase with this dish, so balance it with low-sodium meals throughout the day.
Storage
Store leftover Salted Egg Yolk Prawns in an airtight container to maintain freshness and prevent moisture from softening the crispy coating. Refrigerate immediately and consume within 1-2 days to enjoy the prawns at their best quality. Reheat gently using a low heat setting or steaming method to preserve the creamy salted egg yolk sauce and avoid overcooking your prawns.
Variation or Alternatives
For a variation, you can substitute prawns with scallops or squid for a different seafood texture, while maintaining the rich salted egg yolk sauce. If you prefer a milder flavor, reduce or omit the chili flakes and use fresh basil instead of curry leaves to introduce a subtle herbal note. Your salted egg yolks can be blended with a tablespoon of evaporated milk for a creamier, smoother sauce consistency. Instead of deep-frying, try pan-searing the prawns to create a lighter dish with a slightly different crispy texture.
Allergies
Salted Egg Yolk Prawns contain shellfish, which is a common allergen and can cause severe allergic reactions in sensitive individuals. The use of butter and salted egg yolks may also trigger allergies related to dairy and egg products. Be sure to check your ingredient sensitivities before enjoying this dish to avoid any adverse reactions.
Why this recipe?
Salted Egg Yolk Prawns from Din Tai Fung restaurant are celebrated for their rich, creamy sauce that perfectly balances the savory salted egg yolk with the natural sweetness of fresh prawns. The dish's crispy exterior combined with a velvety coating creates an irresistible texture contrast that keeps diners coming back. You will find replicating this recipe at home rewarding, as it allows you to customize the seasoning intensity and fresh ingredients, delivering a restaurant-quality experience. Mastering this copycat dish offers a satisfying culinary challenge and brings a beloved gourmet flavor right to your kitchen.