Recently had old friends over for dinner. And when I say “old” I don’t mean geriatric. I mean friends from way back like since the first grade. Almost everyone in our barkada live outside of the country but thanks to social networking technology we still keep in touch. So when when we do see each other in person, it’s a very special occasion. One that needs to be celebrated with good food to go along with the great conversation. So, for that particular day I made an effort to cook something Pinoy, Prawns in Red Egg Yolk Sauce.
It’s easy to make. Here’s the recipe so you can try it yourself.
· 500 gms. Prawns, shelled and deveined
· 4 pcs. Red Egg Yolks, mashed
· 2 tbsp. Butter, salted
· 2 tbsp. Cooking Oil
· 5 cloves Garlic, minced
· 1 stalk Leeks, sliced
· Salt & Pepper to taste
Prepare the prawns by removing the shell and keeping the head on. Devein. Wash, drain and set aside.
Halve the red eggs and scoop out the yolk. Set the whites aside and use it later on somethine else like fresh tomato salad. I recommend to use the whites on the same day otherwise, keep it in the ref overnight. Make sure to remove the flimsy white membrane that encloses the yolk a.k.a. vitelline.
Make your own double boiler by heating water in a pan. Place the red egg yolks in a metal bowl and place on your DIY double boiler. Mash the red egg yolks with a fork. You can skip this part but I find that mashing the yolks over heat allows the yolk adhere to the butter better, making the sauce creamier.
Heat up the oil in the pan. Once it’s hot enough, fry the prawns. Once the color of the bottom part changes, turn the prawn over. Once the prawns are half-cooked, remove from the pan and set aside.
In the same pan, add the butter and stir fry the garlic. Once the garlic turns light golden brown, add the mashed salted egg yolks. Wait for the mixture to turn frothy before tossing in the half-cooked prawns. Season with salt and pepper. Saute for about 3 minutes for small sized prawns, 5 minutes for big prawns.
Once cooked, place in a serving dish and top with chopped leeks. Serve hot.