If you’ve never tried salted duck egg yolks before, prepare to be converted. These golden, savoury yolks are a staple in many Asian cuisines, known for their rich umami flavour and creamy, almost cheese-like texture. Traditionally, they’re used to flavour dishes like moon cakes, custard buns and stir-fried prawns, adding this distinct salty richness that’s incredibly moreish. When melted into a silky pasta sauce, they bring that same depth and savoury punch to something completely new. This Salted Duck Egg Yolk Pasta with Prawns fuses those flavours with a creamy base creating a luxurious Asian fusion dish that’s quick enough for a weeknight, but impressive enough to serve to friends.
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Why You’ll Love This Recipe
- Creamy, savoury and unique – the salted duck egg yolks melt into the cream and butter to create a rich, velvety sauce unlike anything else. It’s indulgent without being heavy.
- A taste of East meets West – This pasta combines proper comfort food with the umami punch of Asian ingredients like curry leaves, chilli and salted egg.
- Quick enough for a weeknight – From start to finish, this dish comes together in under 30 minutes, making it perfect for an easy but impressive dinner.
- A great intro to salted duck egg yolks – If you’re new to this ingredient, this recipe is the perfect gateway! Simple, approachable and deliciously rewarding.
- Customisable – Swap the prawns for scallops, chicken or mushrooms for a meat-free option.
Ingredient Notes and Substitutions
- Neutral oil: vegetable or peanut oil.
- Prawns: Raw, peeled prawns. Fresh is best, but frozen works too. Scallops or chicken are good substitutes.
- Butter: unsalted.
- Garlic: freshly minced.
- Chilli: adds gentle heat. Adjust to taste or omit.
- Curry leaves: bring aroma and depth. Optional if unavailable.
- Salted duck egg yolks: the star! Use cooked yolks from Asian grocers or salted egg powder as a backup.
- Thickened Cream: also known as heavy cream.
- Salt and black pepper
- Spaghetti: Holds the sauce well. Swap for linguine or fettuccine if preferred. You could also use udon or chewy wheat noodles.
- Spring onion: finely sliced. Garlic chives can be used as well.
How to Make Salted Duck Egg Yolk Pasta (Step by Step)
Step 1: Bring a large pot of salted water to the boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
Step 2: In a large pan, heat oil over medium heat. Add prawns and cook until browned on each side – 1-2 minutes. Remove and set aside.
Step 3: Melt butter into the pan and allow to foam gently. Add garlic, sliced chilli and curry leaves. Cook for 1–2 minutes until fragrant.
Step 4: Add mashed salted duck egg yolks and stir until it dissolves into the butter. Pour in cream. Stir until the yolks melt into a smooth, golden sauce. Season with salt and pepper.
Step 5: Add cooked pasta, pasta water and cooked prawns. Toss to coat, until the sauce coats the pasta.
Step 6: Serve immediately while hot and glossy, sprinkled with sliced spring onion.
Tips for Perfect Salted Duck Egg Yolk Pasta
- Cook pasta al dente: Slight chew helps it hold up to the creamy sauce.
- Mash yolks well: A smooth mash ensures the sauce blends evenly without lumps.
- Go easy on the salt: Salted duck eggs vary in saltiness – season at the end and taste as you go!
- Don’t skip the pasta water: It helps loosen and emulsify the sauce for a glossy finish.
- Serve immediately: The sauce thickens as it cools, so enjoy straight from the pan.
Storage and Make-Ahead Instructions
This pasta is best enjoyed fresh, as the sauce can thicken and lose its silky texture once cooled. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of water or cream to loosen the sauce. Avoid freezing, as the cream and egg yolk mixture can separate when thawed.
FAQs
Can I use salted egg powder instead of whole yolks?
Yes! Salted egg powder is a great shortcut. Just mix 1–2 tablespoons with a splash of cream or butter to form a paste before adding it to the pan.
Where can I buy salted duck egg yolks?
They’re available at most Asian grocers, usually in the refrigerated section. You can buy them raw (in the shell) or pre-cooked and vacuum-packed.
Can I make this without prawns?
Absolutely. Swap prawns for scallops, chicken or even mushrooms for a vegetarian-friendly version.
What does salted duck egg yolk taste like?
They’re rich, savoury and slightly salty. Think of a cross between parmesan cheese and a cooked egg yolk, with a deep umami flavour that’s totally addictive. You will love it, trust me!!!!
Other Fusion Recipes to Try
If you loved this Salted Duck Egg Yolk Pasta, you’ll want to try a few more of my favourite fusion dishes. These recipes bring together bold Asian flavours with Western comfort food classics.
Try my Toowoomba Pasta, a Korean-style creamy prawn pasta with chilli and garlic; Gochujang Rose Pasta, a spicy, pink-hued twist on vodka sauce; or my Red Curry Chicken Pot Pie, where flaky pastry meets fragrant Thai curry.
📖 Recipe
Salted Duck Egg Yolk Pasta with Prawns
Ingredients
- 20 mL neutral oil
- 10 raw prawns peeled and deveined
- 20 g butter
- 1 clove garlic minced
- 1 small chilli sliced
- 6-8 small curry leaves
- 2-3 cooked salted duck egg yolks
- 100 mL thickened cream
- 1 teaspoon salt more or less to taste
- ¼ teaspoon black pepper
- 100 g spaghetti
- 1 spring onion finely sliced
Instructions
- Bring a large pot of salted water to the boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
- In a large pan, heat oil over medium heat. Add prawns and cook until browned on each side – 1-2 minutes. Remove and set aside.
- Melt butter into the pan and allow to foam gently. Add garlic, sliced chilli and curry leaves. Cook for 1–2 minutes until fragrant.
- Add mashed salted duck egg yolks and stir until it dissolves into the butter. Pour in cream. Stir until the yolks melt into a smooth, golden sauce. Season with salt and pepper.
- Add cooked pasta, pasta water and cooked prawns. Toss to coat, until the sauce coats the pasta.
- Serve immediately while hot and glossy, sprinkled with sliced spring onion.
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