Crispy Prawns with Salted Egg Yolk Sauce

Prep Time: 10 min
Baking Time: 15 min
Servings: 4

Additional Info

  • Ingredients
    8Large prawns (peeled and deveined)
    1 tspShaoxing wine
    ¼ tspSalt
    ½ eggBeaten
    Potato starch (for dusting)
    Oil (for deep-frying )
    Iceberg lettuce (shredded)
    For the sauce
    2 tbspSCS® Unsalted Butter
    8Curry leaves (more for garnishing)
    4Cooked salted egg yolks (minced)
    ¼ tspSalt
    ¼ tspFive spice powder
    ½ Red Bird’s Eye chilli (finely sliced)
  • Directions
    1. Marinate prawns with the wine and salt. Add the beaten egg and dust every prawn with potato starch. Deep fry the battered prawns in hot oil for a minute or two till golden brown.
    2. In a saucepan, melt butter over medium heat and sauté curry leaves. Tip in the minced egg yolks into the butter sauce and season with salt, five spice powder and chilli. Add the prawns and curry leaves into the pan and toss evenly and serve over the shredded lettuce.

Cooking Tips

  • store spices

    Store spices in a cool, dark place. Humidity, light and heat will cause 
 herbs and spices to lose their flavor more quickly.

  • About SCS

    SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.


    The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.


    SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.


    With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.