Authentic Asian Sauces
Sesame Prawn Roll with Salted Egg Yolk and XO Sauce
What You Will Need
Ingredients
- Tiger prawns meat 8 pcs [about 250 g]
- Mini asparagus 8 pcs [halved]
- Salted egg yolks 2 pcs [steamed]
- crushed and chopped]
- Egg 1 pc [beaten]
- Corn starch 3 Tbsp
- Sesame 5 Tbsp
- Lee Kum Kee XO Sauce 2 Tbsp
Marinade
- Lee Kum Kee Premium Oyster Sauce 2 tsp
- Corn starch 1 tsp
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.
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