I tried these at my favorite Chinese place in Panmure Auckland called Beijing Duck,where they are called salty duck yolk prawns. I indulged in them, again at a lovely loud and crowded chinese BBQ Seafood house in Melbourne. I did a little reseach and discovered they also go by the name of golden sand prawns, a gentler name, for sure. The Chinese name for them (which could come in handy if you are in the right restaurant) is Gum Sa Shrimp. Recipe:
It's actually very simple, you boil a couple of salted duck eggs for 9-10 minutes and extract the semi-cooked yolks. Then batter and deep-fry the shrimp as normal with any batter you like. More often than not I will just use a quick and easy cornflour/flour coating. Set the crispy coated shrimp aside then add the yolks to a tablespoon of fresh oil, not too hot, you can mash the yolks beforehand but it doesn’t really matter as they dissolve readily in the heat of the oil. Toss the shrimp back in, coat them with the eggy golden sand and season with just salt or if you prefer a little spiced salt. Don't overcook and serve.
