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SALTED EGG PRAWNs

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

6.16 g

Sodium (mg)

270.915 mg

Vitamin A (IU)

273.162 IU

Saturated Fat (g)

30.174 g

Energy (kcal)

2253.018 kcal

Fat (g)

248.234 g

Trans Fat (g)

0.234 g

Salt (g)

0.678 g

Calcium (mg)

14.82 mg

Monounsaturated Fat (g)

47.835 g

Cholesterol (mg)

37.945 mg

Iron (mg)

0.213 mg

Vitamin C (mg)

9.411 mg

Fibre (g)

0.246 g

Sugars (g)

1.581 g

Protein (g)

6.157 g

Potassium (mg)

49.25 mg

Total

24.639 g

1083.659 mg

1092.647 IU

120.697 g

9012.073 kcal

992.935 g

0.934 g

2.71 g

59.28 mg

191.34 g

151.78 mg

0.851 mg

37.644 mg

0.984 g

6.324 g

24.63 g

197.001 mg

  • 12 prawns with shell (de-shelled with vien removed)
  • 2 tbsp cornflour
  • 950 ml oil (for deep frying)
  • 2 tbsp butter
  • 1 clove garlic (bashed and minced)
  • 1 red chilli (chopped finely)
  • 1/2 tsp curry powder
  • 3 tbsp Knorr Salted Egg Yolk Powder
  • salt (a dash)
  • 1/4 tbsp sugar
  • 1 Dust prawns with corn flour. Remove excess flour.
  • 2 Heat oil and deep-fry prawns until 80% cooked. Remove and drain. Set it aside.
  • 3 Meanwhile, sauté garlic and chilli until garlic turns light golden.
  • 4 Lower heat. Add curry powder, Knorr Salted Egg Yolk Powder, salt and sugar.
  • 5 Once sugar begins to caramelize, add prawns
  • 6 Toss prawns until cooked.
  • 7 Remove and serve immediately.