Prawns in salted egg sauce

A friend gave me this sauce at the height of the salted egg custard craze. Now that the kid is going back to school in the UK, it is either now or never. The prawns were her suggestions because they were faster to eat than crabs.

My next quest: looking for the Frenzies sauce in Singapore’s stores.

Ingredients :

20 Prawns, shelled and deveined

1 cup sweet potato starch

3 Tbsp Frenzies salted egg sauce

Method :

Heat a big pot of frying oil.

Toss the prawns in potato starch.

Fry until prawns are crispy. Set aside.

Heat up the sauce until it is lava like.

Toss the prawns in the sauce.

Enjoy!

Salted egg and Dihuangcai soup

 

Interestingly, this recipe is from my husband's oral culinary archive. It was one of his favorite 'instant' soup from his childhood.

As far as salted egg is concerned, they go best with white porridge, Teochew style. Apparently,  my mother-in-law did a lot of wonderful dishes with salted eggs, because hubby always has this faraway look when he describes these dishes. Or perhaps, he simply likes salted eggs.

I tweaked his recipe a bit, adding fried garlic before adding the stock. This gives it a smoky flavor and the salted egg and stock lends a more complex flavor to an  otherwise plain dish.

Ingredients :

1 T canola oil

2 cloves garlic, sliced

Stock ( 1/2 soup bowl )

1 salted duck egg, boil in the shell.

2 cups of dihuangcai or any waxy greens

1 T wolfberries

Method :

Remove the shell of the egg. Quarter the egg and set aside.

Heat the oil and fry the garlic.

Add the stock and bring to a boil. Be careful of oil splutter.

Add the salted egg. Bring to a boil again.

Add vegetables and wolfberries.

Blanch the vegetables and serve immediately.