Hello Everyone! Today for lunch I decided to pull out an old recipe that I have been making for a while now. I first came across a similar dish back in 2009/2010 maybe, at a restaurant back home, Mangrove Paradise Restaurant, where one of the waiters recommended the stir fried prawns with salted egg sauce. I am so glad that they made that recommendation because the dish was simply divine! I never tried to recreate this dish at home because, if you read my story on My Kitchen Journey, I was never really into cooking until 2 years ago really.

I was looking up recipes online one day figuring out what to make, and then I remembered this dish. I searched and searched online but could not find the one that I specifically had. I came across variations of the dish, but it wasn’t what I wanted to make. I then came across this recipe from yummylittlecooks which was close enough. I tweaked the recipe and method a bit, but I actually haven’t tested this recipe out with prawns, which I should definitely do next time, with some fresh curry leaves (I couldn’t find any this week so I resulted to used dried ones). They go so well with fried chicken though!

PREP TIME 1 HOUR | COOKING TIME 20-25 MINS | SERVES 4-5

INGREDIENTS

• 1/2 cup canola oil for shallow frying

For the marinade

• 15 pcs chicken mid-wings, washed and cleaned
• 1/2 tsp salt
• 1 tsp sesame oil
• 2 tbsp water
• 2 tbsp cornflour
• 2 tbsp plain flour
• Dash of ground black pepper

For the sauce

• 3 salted duck egg yolks, steamed and smashed
• 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
• 3-4 red bird’s eye chillies, chopped
• 1 can (350ml) evaporated milk

METHOD

1. Combine all the marinade ingredients in a large bowl and mix the chicken around until well coated. Cover the bowl with cling wrap and leave to marinade for 1 hour. Do not refrigerate it to bring the meat down to room temperature before cooking.
2. Preheat oven to 180C. Heat up oil in a large frying pan an working in batches, shallow dry the chicken until skin is crispy and golden (about 4-5 minutes per side). Remove from the heat and place on a baking tray lined with aluminium foil.
3. Place the wings in the oven for a further 8-10 minutes to finish off in the oven. *In the past I have found that my wings were still a bit raw on the inside after frying, and frying them longer in the pan would either burn my wings or make it go dry, which is why I added this step in to finish cooking the wings without burning, and the wings remained crispy on the outside and juicy on the inside
4. Meanwhile, drain some on the oil from the pan and sauté the egg yolks, curry leaves and half of bird’s eye chillies until fragrant. Add the evaporated milk and bring to a boil until the sauce has slightly thickened. *This recipe calls for 350ml of evaporated milk, if you want a drier dish, then use less milk
5. Place the chicken wings on a shallow serving bowl and pour the sauce over the top. Garnish with the remaining chillies and curry leaves. Serve with steamed rice.

BON APPÉTIT

-Ally xx