Hello everyone! Apologies for the lack of posts over the week. I assure you all that I am still eating well and I have not gone back to consuming instant noodles 🙂 The lack of posts is usually because I’ve already uploaded the recipe for it, or that what I’ve made is just a simple lunch/dinner that wasn’t photo-ready, and even also because I use natural lighting for all my photos, so when the sun is down, no photo = no post. And yes, my friends can vouch for the existence of many other photos that I have been accumulating over the past 3 years from when I first started to cook. The reason why I don’t want to use old photos is because some of them are out of focus, not presented well, or not the correct lighting, and basically…all over the place? I’m not too sure how to word the last one, but what I’m trying to say is that I’ve kind of adapted to the whole white background scene for my photographs, and I want to keep it consistently like that (unless of course for food that is not my own). I’m a little bit OCD so I like all my photographs to have the same style…for now.
Anyway, enough of the rant, about my apparent perfectionism, today I decided to make one of my favourite dishes, Prawn with Salted Duck Egg Sauce. If you read my previous post last week, I posted a recipe similar to this but with fried chicken instead. I also mentioned that I first tried this dish with prawns but have never actually made it for myself with prawns. So last week Saturday when I went to Paddy’s Market with Lina and Marissa, I bought myself some fresh tiger prawns to make this dish.
I must admit, I love prawns, but I barely cook with it only because I always have this tendency to overcook them. I always end up with dry and tough prawns which is a shame because, when cooked right, they’re just melt in your mouth delicious. I can never cook them to perfection as well because I’m always scared of them actually being undercooked. I am proud to say though that I was able to cook these prawns to melt-in-the-mouth perfection. I have never been happier. Plump, firm but tender, succulent, fresh prawns. Truly foodgasmic. Also a quick and simple dish that requires probably less than 10 minutes to cook. The only down side is that prawns are never cheap. Here at least that is…the ones I used here were almost $30 per kilo while I know I can get even fresher prawns back home for less than $10 per kilo.
PREP TIME 5 MINS | COOKING TIME 20-25 MINS | SERVES 2-3
- 400g fresh tiger prawns, shelled and deveined (to save time, you can buy prawns that have already been shelled and deveined)
- 2 salted duck egg yolks, steamed and smashed
- 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
- 2 red bird’s eye chillies, chopped
- 2 cloves garlic, finely diced
- 1 can (350ml) evaporated milk
- 2 tbsp extra virgin olive oil
- Ground salt and pepper
- Heat oil in a large frying pan over high heat. Sauté the garlic, curry leaves and half of bird’s eye chillies until fragrant. Stir in the egg yolks until they start to foam. 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
- Season the prawns with salt and pepper and then add to the sauce mixture. Turn the heat down to medium and let the prawns simmer for 3-4 minutes. Once the prawns have turned pink, remove from the heat and garnish with remaining chillies. Serve immediately with steamed rice.