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
- 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
- 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.
- 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.
- 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
- 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
- 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.