Salted Egg Prawn

Serving size: 10


Prawn Salted Egg Sauce
White Prawn 600g Bird Eye Chilli 4g
Rice Flour 100g Curry Leaves 5g
Whole Egg 50g Knorr Golden Salted Egg Powder 70g
Sugar 20g
Planta Margarine 100ml
Knorr Chicken Seasoning Powder 10g


  1. Prawns

    • Using a knife, slit the back of the prawns to remove the veins and dirt
    • In a mixing bowl, beat the egg till smooth and mix the prawn together
    • Coat the prawn with rice flour and deep fry the prawn till golden brown
    • Set aside before serving
    • Salted Egg Sauce

      • Heat up wok to medium heat, add in Margarine, stir fry curry leaf and bird eye chili till fragrant
      • Add in Golden Salted Egg Powder and stir fry till foamy
    • Before Serving

      • Add in fried prawns into the sauce, bring to medium heat and toss the prawns till they are evenly coated
      • Garnish with curry leaf and bird eye chili

    Our products used in this recipe

    1. Knorr Golden Salted Egg Powder – 6 x 800g  View
    2. Knorr Chicken Seasoning Powder 1kg View