Yoo hoo

As my mum side is half Chinese-half Vietnamese, I grew up eating many Chinese dishes, with the most familiar choice is the partnering made of salted duck egg. Other all-time favorite way to cook it, is either with butter or a mix of butter, curry leaves, dried chilies, and fried garlic.

For today treat ( and yes, for those who is questioning, I made this for mum’s lunch,not me 🙂 )  I will show you a quick and easy version of the dish.

Processed with VSCOcam with a6 preset
Processed with VSCOcam with a6 preset



  • 500gr of fresh king prawn – clean and devein
  • Fresh chopped garlic
  • Fresh chopped scallion
  • 1 egg, bitten into a large bowl
  • 50gr of wheat flour
  • salt,  pepper
  • 30gr unsalted butter


  • Season prawn with salt and pepper for at least 5-10mins
  • Over med heat wok, melt 20gr of butter
  • Deep prawns first into beaten egg, then wheat flour, then into your wok
  • Take all out when done and drain excess oil
  • Over another med heat wok, melt another 10gr of butter, then add chopped garlic and stir until fragrant.
  • Turn off the heat, add chopped scallion. In case you like salted eggs, or use curry leaves, add them in as well and mix the “sauce” well
  • Add fried prawns and toss to coat with the sauce gently

Bon appetit

Erin M. ❤