Golden Salted Egg Yolk Prawn Noodles Step-by-step instructions

Before you start

Before you start, steam the salted duck egg yolks if they are not already cooked. You can do this by placing them in a heatproof bowl over simmering water for 5 minutes. While they steam, peel and devein the tiger prawns if needed, and keep them chilled.

Rinse the curry leaves and pat them completely dry – moisture can cause splattering when they hit the hot butter. Slice the chilies and have all your ingredients measured and within reach. Cook the noodles according to package directions, drain, and rinse briefly with cold water to stop the cooking; set aside.

Instructions

Prep the Components

1. 1Mash the salted egg yolks
   Steam the salted duck egg yolks for 5 minutes until firm. Transfer to a small bowl and mash with a fork until a fine paste forms. Set aside.
   Look for The yolks should be crumbly and free of large lumps.
   Tip Steaming the yolks makes them easier to mash and helps them dissolve into the sauce smoothly.
2. 2Prep the aromatics
   Rinse the curry leaves and pat dry. Thinly slice the bird's eye chilies. Keep the prawns refrigerated until ready to cook.
   Look for Curry leaves should be dry to avoid splattering when fried.
   Tip For less heat, remove the chili seeds before slicing.

At the end of this phase, you should have a bowl of finely mashed salted egg yolks, sliced chilies, dry curry leaves, and prawns ready to cook. The noodles should be cooked and set aside. The aroma of steamed egg yolks fills the kitchen. Everything is measured and within arm's reach, so the cooking process goes smoothly without any last-minute scrambling.

Build the Sauce

3. 3Sear the prawns
   Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the prawns in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove with a slotted spoon and set aside.
   Look for Prawns should be pink and just cooked through – do not overcook.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking in batches prevents overcrowding and ensures a nice sear.
4. 4Foam the salted egg sauce
   Reduce heat to medium and add the remaining butter. Once melted, add the mashed salted egg yolks and stir constantly for 2-3 minutes until the mixture becomes foamy and fragrant. Add the curry leaves and chilies, stirring for 30 seconds.
   Look for The sauce will bubble and foam – it should smell nutty and rich.
   Tip Keep stirring to prevent the yolks from burning.
5. 5Add the evaporated milk
   Pour in the evaporated milk and stir until the sauce is smooth and slightly thickened, about 1-2 minutes. The sauce should coat the back of a spoon.
   Look for The sauce should be glossy and thick enough to coat a spoon.
   Tip If the sauce seems too thick, add a splash of water or chicken broth.

The prawns are seared and set aside, and the butter is foaming with the salted egg yolks. The kitchen smells nutty and rich, with a hint of curry leaf.

The sauce should be a deep golden color, bubbling gently, and the evaporated milk has been stirred in to create a smooth, glossy emulsion. The sauce should coat the back of a spoon and have a slightly thickened consistency.

Toss and Serve

6. 6Combine noodles and prawns
   Add the cooked noodles and seared prawns to the skillet. Toss everything together for 2-3 minutes until the noodles are fully coated and heated through.
   Look for Noodles should be glossy and evenly coated with the golden sauce.
   Tip Use tongs to toss gently, ensuring the prawns stay intact.
7. 7Finish and serve
   Taste and adjust seasoning with salt if needed. Serve immediately, garnished with extra crispy curry leaves if desired.
   Look for The dish should look rich and golden with a creamy sauce clinging to every strand.
   Tip Serve hot – the sauce thickens as it cools.

The noodles and prawns are tossed into the sauce, and everything is coated in a luxurious golden glaze. The dish looks vibrant and glossy, with bits of green curry leaves and red chilies scattered throughout. The prawns are pink and plump, and the noodles are springy and well-coated. Serve immediately while hot – the sauce is at its most velvety.

Common mistakes

One common mistake is overcooking the prawns, which makes them rubbery. Cook them just until they turn pink and remove them from the pan immediately. Another is burning the salted egg yolks – they can scorch quickly if the heat is too high or if you stop stirring.

Keep the heat at medium and stir constantly once the yolks are added. Also, avoid adding too much liquid; the sauce should be thick and coating, not soupy. If it becomes too thick, thin it with a splash of water or chicken broth.

How to tell it’s done

The dish is done when the prawns are pink and opaque throughout, and the sauce is thick enough to coat the back of a spoon. If you have an instant-read thermometer, the prawns should register at least 145°F (63°C).

The noodles should be heated through and evenly coated with the golden sauce, with no visible dry patches. The curry leaves should be slightly crispy and the chilies softened. Taste a noodle – it should be rich and savory, with a hint of sweetness from the evaporated milk and a pleasant heat from the chilies.

• Shellfish: 145°F (63°C) in the thickest part