A DOSE OF SALTED GOODNESS | Simply and irresistibly the best way to salt your prawns
This is the new way to impart salt to your dish and it does not take long to understand why my latest addiction is the salted duck egg yolk. Why? Simple, salty, sublime goodness that leaves you literally dying for more pretty much sums it up.
Curry leaves, sugar, chilli power (or fresh chilli), full cream milk, butter. These are all the ingredients you will need. What’s more – once you learn how to concoct this sauce, it is versatile as anything and you can pair different meats with it or even use it as a sauce for pasta dishes.
Salted Egg Yolks with Asparagus
Prep time: 10 min | Cook time: 10 mins | Total time: 20 min | Yields: 2 servings
- 10 tiger prawns, medium size
- 2 springs of fresh curry leaves
- 1 bunch of asparagus
- 2 cloves garlic, sliced
- 1 red chilli (or teaspoon of chilli powder if you prefer)
- 70g butter
- 5-6 tablespoons of full cream milk
- 1 tsp sugar
- Chop the asparagus into 2 inch pieces.
- Separate the salted egg yolks from the whites, and steam yolks for 5-7 minutes. Allow to cool, then mash with fork and set aside.
- Create an egg wash by beating an egg in a bowl. Generously lay the tapioca flour in a bowl or shallow dish and after dipping each prawn in the egg wash, coat it with the flour, shaking off the excess.
- Place prawns in the tray for the air-fryer and set at 190C for 10 minutes.
- In the meantime, start making the salted egg yolk sauce. Heat saute pan on medium heat and melt the butter. Add the crushed egg yolks to the mixture, sugar, curry leaves, milk and chilli powder. Stir gently until it all resembles a smooth mixture.
- Toss in the asparagus pieces and gently stir-fry for 2-3 minutes.
- Once prawns are cooked, take them out of the air fryer and combine them into the pan. Coat the prawns withe sauce.
- Once prawns are coated over with the sauce, dish up the stir-fry and serve on a plate. Eat while warm.