Prawn and Egg Yolk Sandwich

Name: Prawn and Egg Yolk Sandwich (Tan huang hsia)
Cuisine: Chinese
Ingredients: ¼ teaspoon salt; 1 teaspoon wine; 4 slices white bread; 4 oz. Pork fat (frozen); 8 prawns (about 1 pound); 2 tablespoons water; 1 egg; 6 cups oil; 3 tablespoons cornstarch; 3 tablespoons flour; 8 salted duck egg yolks (or cooked egg yolks); 4 oz. Pork fat (frozen); ½ tablespoon white sesame seeds; 8 salted duck egg yolks (or cooked egg yolks)

Tan huang hsia

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 prawns (about 1 pound)
¼ teaspoon salt
1

Asia
Taiwan
Sandwich

Method

Remove the head from the prawn and peel the shell off except for the tail shell. Devein it. Split each prawn lengthwise from the back, but don’t sever it, so the prawn is a flat piece. Marinate with ¼ teaspoon of salt and 1 teaspoon of wine for about 10 minutes.
In a small bowl, mix the egg, 3 tablespoons of flour, 3 tablespoons of cornstarch and 2 tablespoons