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Peach Garden /
Posted 1 year ago

Thank you everyone for tuning in yesterday for our 桃课 LIVE Series #3. As promised, below is the recipe for our Salted Egg Yolk with Shredded Yam 🦐 Prep: 10mins Cook: 25mins Total: 35mins Servings: 3-4 Persons Prawn Marinate Ingredients: • 1 Egg White • 2 Tablespoon Tapioca Flour • 1 Teaspoon Salt Ingredients: • 600g Red Leg Prawns • 8 Steamed Salted Egg Yolks • 500g Shredded Yam (Fried) • 20g Salted Butter • Potato Starch • 2 Teaspoons Curry Leaves • 1 Teaspoon Chilli Padi Seasoning: • 1 Teaspoon Chicken Essence Powder • 1 Teaspoon Sugar • 1 Teaspoon Salt Step 1 Deshell and devein prawns before rinsing it with water. Pat dry prawns on a kitchen towel. Step 2 Marinate prawns with one table spoon of salt, a tablespoon of egg white and 2 tablespoon of Tapioca flour. Step 3 Set aside prawn marinate for 5 minutes. Step 4 Crush salted egg yolks and chop finely. Set aside. Step 5 Heat up pan with oil for 3 minutes and re-fry shredded yam for 2 minutes. Remove shredded yam from pan and drain dry. Retain oil in the pan for Step 6. Step 6 Coat marinated prawns with potato starch. Step 7 Heat oil for 2 minutes before adding marinated prawns. Fry prawns for about a minute before removing them from the pan. Step 8 Heat oil for 4 minutes and repeat step 7. Step 9 Heat pan in low heat. Add in 20g butter and crushed salted egg yolk mixture. Proceed to add in chilli padi, curry leaves, chicken essence powder, sugar and salt. Stir-fry for 1 minute until mixture starts to foam and thickens. Step 10 Add in fried prawns and fried shredded yam. Prepare to serve. See you on Friday, 21 August 8.30PM for our next episode – DIY Snowskin White Lotus Paste with Macadamia Nuts Mooncake 😍

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