Knorr Salted Egg Powder Recipe – Salted Egg Prawns

Again hands up if you’ve tried my Salted Egg Prawn Recipe. ๐Ÿ˜€ It’s one of my favourite things to make because my family enjoys the dish so much, it’s always the first to run out at every meal gathering. And I’m always glad to see how much joy and smiles good food can bring to people around me. ๐Ÿ™‚ Today, I’m featuring something similar but it’s a Knorr Salted Egg Powder Recipe. Yes, that means I’ve used salted egg powder again instead of real salted egg yolks, which works perfectly fine for this recipe.

Cannot Do Without Curry Leaves

From the last experience of making Salted Egg Tofu and Chicken, I wanted to be more generous with the salted egg powder this time just so to achieve a stronger flavour of salted egg. It kinda works. Definitely can taste the salted egg more but you just cannot miss out the curry leaves in this dish because it’s really the key element that complements perfectly with the salted egg powder.

Knorr Salted Egg Powder Recipe - Prawns!

More Curry Leaves Please

That’s why I’m never stingy with curry leaves. ๐Ÿ˜‰ The fragrance of the curry leaves when fried in oil and butter is simply intoxicating. It makes the whole dish so moreish, it’s just impossible to stop at just a few pieces.

Knorr Salted Egg Powder Recipe - Prawns!

So Moreish, You Just Have To Make More

You may have noticed that I’ve used about 24 prawns in this recipe but seriously, I think that amount of prawns is good for 2 persons only because we just can’t stop popping them into our mouths. So if you’re cooking for a bigger family, you may want to up the portions just so there’s enough for everybody. ๐Ÿ˜†

Enjoy! ๐Ÿ™‚

  • 24 prawns, peeled
  • 1 egg
  • salt and freshly ground black pepper
  • 3/4 cup tapioca flour
  • sunflower oil for frying
  • handful of curry leaves
  • 2 bird’s eye chillies
  • 6 heaped tbsp salted egg powder
  • 1 tbsp evaporated milk
  • 1 tbsp each olive oil & unsalted butter
Marinate prawns with egg, salt and pepper.
Dredge prawns in tapioca flour, shake off the excess and transfer onto a clean dry plate.
Deep-fry the prawns in batches till golden brown and crispy. Drain and transfer onto paper towels to remove excess oil.
In a pan, heat olive oil and melt the butter till it turns foamy. Pan-fry the curry leaves and chillies till crisp and fragrant.
Mix in the salted egg powder and evaporated milk. Season with a little salt if desired.
Return the fried prawns to the pan and toss till evenly coated.

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