#7: Salted Egg Prawns, Pan-fried Taugeh, KangKong Belacan
We first tasted Salted Egg Crab at 89.7FM Supper Club at Changi Village Food Centre with Aisyah and Fithrin after watching a football match at Jalan Besar. Super expensive but seriously gastronomic delight, minus the ambiance la. And we are glad we are here to try to cook it by ourselves. In my honest opinion, i feel that its really a simple dish, just have to campak2 the ingredients!
PS: Be generous with the salted egg yolk!
Salted Egg Prawns Ingredients (2-3 servings):
Prawns (you can substitute with crabs next time)
Oil for deep-frying (I don’t like frying the prawns, what i normally do is to heat a pan with butter and stir-fry the prawns till it turns red.)
2 cloves garlic, minced
1 tbsp butter
1 prig curry leaf
2 salted egg yolks (raw), chopped (you can spam this!)
½ cup evaporated milk
Pinch of chicken powder
Pinch of salt
Clean the prawns and then pat dry with paper towel. Must dry very well or else the oil will be splattering.
Heat oil/butter in wok, add in prawn and fry until the colour turned red. Transfer to plate and set aside.
Add in butter, garlic and curry leaves, stir-fry on low heat until aromatic then add in salted egg yolk.
Stir-fry until salted egg yolk is cooked, add in evaporated milk, chicken powder and salt to taste.
Return fried prawns into the wok and stir to coat crab with sauce. If the sauce reduced too much, add in some fresh milk.
Transfer to plate, garnish with more curry leaves and serve warm.
Stir-fried Taugeh Ingredients:
300g bean sprouts – tail removed
- 500 g kangkung (water spinach), separate the leaves from stems and cut the stems into 4 cm pieces
- 2 tablespoons dried shrimp, soak in hot water
- 1 red chilli, slice diagonaly
- Salt to taste
- Cooking oil
- Spice Blend:
- 8 dried chilli peppers, soak in hot water discard seeds
- 8 shallots, chopped
- 2 garlic cloves, chopped
- 2 cm belacan, toasted
- Blend the spice paste ingredients until fine. Heat wok with a little oil, and fry the spice paste until fragrant.
- Add the dried shrimp and stir fry for a minute. Then add the stems and stir fry till it is slightly softened before adding the leaves to the wok. Make sure that the vegetables are blended with the spice paste and add salt to taste. The leaves should be just wilted, sprinkle the sliced red chillies on top and serve hot with rice.