Salted Egg Prawns
Hawker • Singapore
About Salted Egg Prawns
Deep-fried prawns in salted egg yolk sauce with curry leaves
How to Make Salted Egg Prawns (Traditional & Healthy Version)
Salted Egg Prawns is a beloved dish in Singapore’s vibrant hawker and kopitiam scene, known for its unique fusion of Chinese and Peranakan influences. This dinner recipe features succulent prawns coated in a rich salted egg yolk sauce, which delivers both a creamy texture and an umami-packed flavor explosion. Singaporeans enjoy Salted Egg Prawns as a treat at zi char stalls, family gatherings, and festive occasions, reflecting the city’s penchant for creative, flavorful cooking. The dish’s origins trace back to the salted egg craze that swept through Singapore, inspiring chefs and hawker stall owners to incorporate salted egg yolk into everything from snacks to main courses. Salted Egg Prawns exemplifies Singapore’s global culinary style, blending local ingredients and traditional cooking methods for an unforgettable taste. The balance of savory, sweet, and spicy notes appeals to food lovers of all ages, making it a versatile choice for dinner. This health-conscious version reduces oil and uses fresh prawns, lean coconut milk, and light seasoning. It’s a great choice for calorie counters and those seeking a nutritious meal without sacrificing authentic Singaporean taste. Salted Egg Prawns brings together culture, comfort, and flavor—a true highlight of Singapore’s hawker food heritage.
Ingredients(for 1 plate (approx. 200g prawns per serving))
- 400g Fresh prawns (peeled and deveined)
- 2 yolks Salted duck egg yolks (mashed)
- 10 leaves Curry leaves (daun kari)
- 2 Chilli padi (finely sliced, optional for heat) - optional
- 2 tbsp Low-fat evaporated milk (or coconut milk)
- 2 cloves Garlic (minced)
- 2 tbsp Cornstarch (for dusting)
- 1.5 tbsp Vegetable oil (can use olive oil for health)
- 1 tsp Sugar (optional, balance flavors) - optional
- 1/4 tsp Black pepper (freshly ground)
Instructions
- 1
Pat prawns dry and lightly dust with cornstarch to ensure crisp texture.
5 minutes
Remove excess moisture for best results.
- 2
Steam salted egg yolks for 5 minutes, then mash until smooth.
5 minutes
Steaming brings out extra aroma.
- 3
Heat 1 tbsp oil in a wok. Pan-fry prawns until just cooked and pink. Remove and set aside.
5 minutes
Do not overcook prawns to keep them juicy.
- 4
In the same wok, add remaining oil. Sauté garlic, curry leaves, and chilli padi until fragrant.
3 minutes
Curry leaves give signature aroma—do not skip.
Why This Dish is Healthy
This Salted Egg Prawns recipe is a healthy choice thanks to reduced oil, lean prawns, and the use of low-fat dairy. The dish delivers high protein and moderate fat, supporting satiety and muscle maintenance. Singaporean flavor is preserved without excess calories, making it ideal for weight watchers, diabetics, and anyone seeking nutritious hawker-inspired meals at home.
Prawns are a lean protein source, rich in vitamins B12 and D, selenium, and zinc. Salted egg yolks provide essential fats and minerals, but this healthy recipe uses less oil and milk for reduced calories. Curry leaves add antioxidants, while garlic boosts immune health. Using low-fat milk and limiting sugar helps keep saturated fat and simple carbs in check, supporting balanced macros for calorie-conscious diners.
Pro Tips
- 💡Tip 1: Use fresh curry leaves for authentic aroma.
- 💡Tip 2: Mash salted egg yolks thoroughly for a smooth sauce.
- 💡Tip 3: Toss prawns quickly in sauce to avoid making them tough.
Storage & Serving
Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave to avoid overcooking prawns.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 20.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 22.0 g |
| Fiber | 1.0 g |
