Salted duck egg prawns with bird's eye chilli

Ingredients

• 16 tiger prawns, peeled, deveined, tail-on
• 2 g fine sea salt, plus extra
• 1 g ground white pepper (Sarawak white if possible), plus extra
• 1 egg white
• Vegetable oil, for deep-frying
• 20 g tapioca starch
• 15 curry leaves
• 60 g butter, cubed, chilled
• 1 bunch spring onion, thinly sliced, green and whites separated
• 2 garlic cloves, finely chopped
• 1 bird’s eye chilli, thinly sliced
• 4 salted duck egg yolks (steamed, finely mashed)
• 400 g cream
• Chicken stock, to adjust
• 1 red banana chilli (or long red chilli), deseeded, finely chopped
• 1 lemon, cut into wedges

Instructions

1. In a medium bowl, combine the prawns, 2 g salt and 1 g white pepper. Mix in one direction until well absorbed. Add the egg white and repeat the mixing process until fully absorbed.
2. Heat enough oil to deep-fry in a large saucepan or wok to 160°C. Sprinkle the tapioca starch over the prawns and mix well to combine. Gently drop each prawn piece individually into the hot oil and deep-fry for 1-2 minutes, or until the coating sets. Remove the prawns to a plate. Deep-fry the curry leaves until crisp, then remove to another plate and set aside.
3. Return the pan to the heat and increase the oil temperature to 190°C and deep-fry the prawns a second time for 30-60 seconds, or until the coating becomes extra crisp. Remove the prawns from the pan and drain the hot oil. Return the pan to the heat with the butter, spring onion whites, garlic and chilli and stir-fry until fragrant (but not browned).
4. Add the salted duck egg yolks and fry on low heat until foamy and lightly browned. Deglaze the pan with the cream and a little splash of chicken stock, bringing to a boil. Simmer under reduced by a third.
5. Toss the prawns through the creamy sauce with the spring onion greens, banana chilli and a squeeze of lemon juice. Season to taste with salt and white pepper. Transfer the salted duck egg prawns with bird’s eye chilli to a large serving plate and serve.

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