Authentic Asian Sauces
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
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Cut slightly along the prawns back with a knife. Deveined, lightly beat with a knife blade flat and mix well with marinade.
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Drain the XO Sauce, keep the oil and the solid. Set aside.
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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.
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Heat 4 tbsp oil. Pan-fry prawns rolls over low heat until done. Set aside.
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Use another small saucepan to heat XO Sauce oil, Add in salted egg yolks, stir-fry until it bubbles.
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Return the prawns rolls to the saucepan and mix well. Arrange on plate. Sprinkle with the remaining XO Sauce and serve.