Comments on: Salted Egg Yolk and Butter Prawns a la Millet

By: Brian

Brian — Wed, 08 May 2013 18:56:49 +0000

Andito ako sa office habang binabasa to. Namalayan ko nalang na napalunok ako ng tumingin sa akin yung katabi ko. Hehe.. I’ll definitely try this!!

By: farida

farida — Thu, 05 Jul 2012 03:45:56 +0000

good evening MM. this is a must try for me. @ Firechef we do have the dungeness crab available to cook. It is not crab season yet for the sport fisherman, but we can buy the crabs in the Asian grocery. And for the salted duck eggs, they are available at Seafood City in Tukwila, in the South Gate Shopping Mall. I was just there last Saturday.

By: Firechef

Firechef — Sun, 01 Jul 2012 02:25:18 +0000

MM, I live in the State of Washington, USA and ran accross Market Manila about a year ago while surfing for pinay recipes and I have tried several with huge success. Friends are always asking what is next and I think this recipe will be it. It is illegal to harvest soft shell crab (Dungeness Crab) here on the West Coast, so have to get them from the East Coast of the US, frozen of course. Does not matter, one problem I have here in purchasing, DUCK EGGS! yep! almost impossible to find so I use chicken eggs to make the salted eggs, although I see no purpose in dyeing them red. I will try this with the chicken eggs or maybe with goose eggs. Thanks for your soooo many fantastic recipes, for a roundeye I’m becoming a fairly decent pinay cook, LOL!

By: tercer

tercer — Fri, 25 May 2012 17:27:59 +0000

@tekamutz, i will definitely give this a try with tilapia fillet. Thanks!

By: tekamutz

tekamutz — Fri, 25 May 2012 04:42:30 +0000

@tercer, I’ve been using tilapia fillet as substitute for the prawns. Same procedure as with the prawns, the fillet, lightly salted and drizzled with crushed black pepper, then seared in butter in a non-stick pan. Then fry minced garlic in butter until they turn lightly brown, then add the mashed salted egg yolk.

By: adam

adam — Thu, 24 May 2012 06:13:52 +0000

Delicious :) They have something very similar on the menu at Peking Garden in Greenbelt 5. It’s a winner!

By: tercer

tercer — Wed, 23 May 2012 20:28:16 +0000

Dish looks very appetizing. What about using fish fillets instead of crabs or shrimps? Anyone tried that yet?

By: Mishi

Mishi — Wed, 23 May 2012 15:31:14 +0000

Thank you for this post – so timely! I first tried fried chicken in a salted egg batter in Zong many many years ago, served on top of kropek… it was (for me) the real sarap-to-the-bones chicken. But just a few weeks ago I tried the crab in salted egg and garlic here in Toronto. Nostril-flaring delight! As inelegant as it possibly was I licked the sauce off the shell of the crab. They do it with lobster too.

By: Rhea

Rhea — Tue, 22 May 2012 04:33:26 +0000

Hi MM, here in KL they also have the salted egg crab/prawn/squid. The ones that I have eaten have some chopped chilies to the sauce. It’s really good and makes you eat more! :)

Have you cooked the dry butter prawns which has the floss? I like the wet butter sauce sometimes but often I prefer the dry butter prawn since I like to munch on the floss and fried curry leaves.

By: Natie

Natie — Tue, 22 May 2012 00:00:43 +0000

Oh, WOW!!.that sauce!!!! A ‘must try’.