Chef Alexsander Cheng, Oriental Chef of JW Marriott Kolkata needs no introduction. Working as the Oriental Specialty Expat Chef, he is at the helm of Marriott’s Asian fine diner Vintage Asia. The Indonesian-born friendly Chef , who has worked in some of the best fine diners in Taiwan and Indonesia has perfected his culinary craft over the past 15 years. On the occasion of Chinese New Year, the chef shares an easy-to-make, delectable Chinese prawn recipe exclusively with Indulge.
Crispy Fried Prawn with Golden Salted Egg Yolk
Ingredients:
Prawns: Four pieces
Curry leaves
Chopped chillies
Minced Garlic
Butter
Egg Yolk
Method:
Season the prawns with salt and white pepper.
Fry the prawns in batches for about 20 seconds so that it doesn’t get overcooked. Place the prawns in a separate bowl and keep aside for a few minutes.
In a wok, put sautéed minced garlic in a little vegetable oil and butter and sauté them for 30 seconds.
Add curry leaves and cook for another 30 seconds.
Add the salted egg yolk and stir this over medium heat.
Need to stir it constantly because the sauce can bubble and pop. Also, stirring will make the sauce creamier.
Add the prawns to the sauce. Season with salt and white pepper and toss the prawns in the sauce until well-coated.
Remove from the heat and serve the prawns immediately.