Ingredients
10 large shrimp, 3 salted duck egg yolks.
Seasonings
1/2 teaspoon each of salt and MSG (or omit MSG), 1 teaspoon of cooking wine, 100 g (about 3/4 cup) of cornstarch, and 750 ml (about 3 cups) of vegetable oil (about 50 ml or 1/4 cup will be absorbed).
Steps
1. Peel and devein the prawns, rinse and drain well. Mix with a pinch of salt, MSG (or omit), and cooking wine, then marinate for 2 minutes. Coat with cornstarch and deep-fry in oil heated to 70% hot (about 350°F/175°C) until golden brown. Remove and drain excess oil.
2. Place the salted egg yolks in a small bowl, steam until cooked through, remove and let cool, then mash into a paste.
3. Heat the remaining oil in the wok over low heat, add the salted egg yolks and stir-fry until they become frothy, then add the prawns and toss well to coat evenly before transferring to a serving plate.