Salted Egg Yolk Pork Chop or Prawns
Salted egg yolk dishes has become common in zhu chao （煮炒）stalls since the early 2000s. Not sure who invented this, but it is great.
There are so many versions of this sauce, we can hardly tell which is the original one. I like my version the best, simply because it is easy to prepare and tastes wonderful. I’m sure there are better versions out there, but as always, for me, simplicity is always key.
This same form of cooking can be used for chicken pieces, prawans, pumpkin, yam, crab and even squid. It is simply delicious.
食谱
Salted Egg Yolk Pork Chop or Prawns
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 500 gPork chop, tenderize by soaking in baking soda, or whack with a tenderizer
- 1 cupCooking oil
Seasoning
- 1 TbspOyster Sauce
- 1 tsppepper
- 1 TbspSesame oil
- 1 TbspChinese wine
Batter
- 1/2egg
- 1/2 cupCorn flour
Coating Sauce
- 3salted egg yolks
- 20curry leaves
- 2bid eye chilies thinly sliced
- 20 gSalted butter
- 1 tspoyster sauce
做法
- 01Season pork with seasoning and set aside.
- 02Heat the oil to medium heat.
- 03Coat the pork chop with egg, and then the corn flour.
- 04Fry until both sides are golden brown, remove from oil and set aside.
- 05Pour away all the oil except for a tablespoon.
- 06Fry the curry leaves and chilies.
- 07When leaves are crispy, add the butter and then the oyster sauce.
- 08Return the pork chops into the sauce to coat.
- 09Remove when the pork chops are evenly coated.
- 10Serve with steamed white rice.