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Din Tai Fung Salted Egg Yolk Prawns

How to prepare your Salted Egg Yolk Prawns:

  1. Thaw out the Prawns and Salted Egg Yolk Sauce in the fridge overnight.
  2. In a clean deep pan, pour your choice of cooking oil to around 1 inch high, or just enough for deep frying. Heat the oil over medium heat until the temperature reaches 170 C, for around 15-18 minutes. Note: If without a thermometer, dip the end of a wooden spoon or chopstick into oil. If the oil steadily bubbles around the utensil, it should be ready. If bubbling is too vigorous, oil is too hot.
  3. In a clean bowl, prepare an egg wash by combining 1 whole egg with ¼ cup of water and mix well.
  4. Coat prawns with egg wash and evenly dredge with 100 gm (¾ cup) of cornstarch. Shake off excess cornstarch.
  5. Gradually and slowly add the prawns into the hot oil and fry until golden brown in color, texture should be crispy and firm, for around 2-3 minutes. Set aside.
  6. Make sure not to overcrowd the pot so the temperature of oil does not drop. If needed, fry in batches to avoid overcrowding the pan.
  7. In a clean pan, add 4 tablespoons of desired oil and heat over medium heat, 1 min. approx.
  8. Add sauce to oil and mix well. 
  9. Place the fried prawns and carefully toss and mix until prawns are fully coated in sauce.
  10. Transfer to a plate and serve hot.

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