Who ever invented salted egg yolks as a sauce needs a prize, this thing is amazing, it’s like a crack, amazingly delicious and highly addictive. Most non-Asians I guess won’t agree with that statement as this is kind of weird for them, but I guess once they get to try them, they will be surprised with the flavour. I can attest to that as I have a first-hand experience when one day at work, I asked one of my colleagues to buy me some Salted Egg Yolk Potato Chips as well as some Salted Egg Yolk Fish Skin when she attended a conference in Singapore. When she came back to work, she handed it over to me and my other colleagues was quite intrigued on what she gave me specially when she told the story of how she had queued to get this, they checked out what that food item is and sort of perplexed when they saw the ingredients and the flavour, so I let them try it and check their reactions. If I can just post a picture of their faces during their first bites and comparing it a few minutes after when they all finished the whole big bag, it’s a total contrast of reactions. At first bite, their faces were icky, but it became much more pleasant when the bag of chips was nearly empty, in simple words they liked it.
Salted Egg Yolk gives so much flavour, but the texture might be a little thing to practice on. Asians simple loves interesting textures in our food, and it is one of the important aspects of it hence we have dishes that range from super crunchy, gritty and down to slimy. Salted Egg yolk is gritty or powdery, so if you are not used to it, I am warning you now and that’s regardless if it’s on chips, on vegetables, on prawns or in anything but once you get the hang of it, this thing is delish.
In a bowl combine together beaten eggs, garlic and chicken wings, set aside.
In a separate bowl combine together all flour coating ingredients.
Prepare a deep fryer or wok filled with oil, heat oil to 180C.
Dip each win into the flour mixture then gently place it on the hot oil, do it with the remaining wings then deep fry for 8-10 minutes depending on how big the chicken wings are. Remove from oil then drain in paper towel lined plate.
In saucepan melt butter over medium heat. Sauté garlic, chillies and curry leaves. Add salted egg yolks, cream and sugar then cook for a minute.
Toss in fried chicken wings in this mixture, making sure everything is covered with the sauce. Serve.
