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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)

270.91 mg

Vitamin A (IU)

273.16 IU

Saturated Fat (g)

30.17 g

Energy (kcal)

2253.02 kcal

Fat (g)

248.23 g

Trans Fat (g)

0.23 g

Salt (g)

0.68 g

Calcium (mg)

14.82 mg

Monounsaturated Fat (g)

47.84 g

Cholesterol (mg)

37.95 mg

Iron (mg)

0.21 mg

Vitamin C (mg)

9.41 mg

Fibre (g)

0.25 g

Sugars (g)

1.58 g

Protein (g)

6.16 g

Potassium (mg)

49.25 mg

Total

24.64 g

1083.66 mg

1092.65 IU

120.7 g

9012.07 kcal

992.94 g

0.93 g

2.71 g

59.28 mg

191.34 g

151.78 mg

0.85 mg

37.64 mg

0.98 g

6.32 g

24.63 g

197 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.