Sesame Prawn Roll with Salted Egg Yolk and XO Sauce
What You Will Need
Ingredients
- 8 [about 250 g] Tiger prawns meat
- 8 Mini asparagus [halved]
- 2 Salted egg yolks [steamed]
- crushed and chopped]
- 1 Egg [beaten]
- 3 Tbsp Corn starch
- 5 Tbsp Sesame
- 2 Tbsp Lee Kum Kee XO Sauce
Marinade
- 2 tsp Lee Kum Kee Premium Oyster Sauce
- 1 tsp Corn starch
Made with
Lee Kum Kee products
How to make it
Cut slightly along the prawns back with a knife. Deveined, lightly beat with a knife blade flat and mix well with marinade.
Drain the XO Sauce, keep the oil and the solid. Set aside.
Spread little XO Sauce on each prawn and roll up with 2 mini asparagus strips. Then coat each roll with corn starch, egg and sesame accordingly.
Heat 4 tbsp oil. Pan-fry prawns rolls over low heat until done. Set aside.
Use another small saucepan to heat XO Sauce oil, Add in salted egg yolks, stir-fry until it bubbles.
Return the prawns rolls to the saucepan and mix well. Arrange on plate. Sprinkle with the remaining XO Sauce and serve.