The yolks of duck eggs are wonderfully rich and addictive when cooked and slathered on everything from potato chips, to prawns and cookies. The addition of sakura ebi (dried Japanese shrimp) and sambal belacan impart a good hit of umami, so with every bite you get the briny richness of salted egg yolk, a hint of sweetness from the sakura ebi and sugar, and the spiciness of toasted curry leaves and sambal belacan.
Salted Egg Yolk And Sakura Ebi Cookies
Makes about 30 cookies
4 salted egg yolks
50 curry leaves, about 4 stalks
20g dried sakura ebi (from Japanese supermarkets like Meidi-ya or Isetan)
70g unsalted butter, softened at room temperature
50g caster sugar
1/4 cup corn or canola oil
1 tsp sambal belacan (try Singlong Sambal Belacan)
100g top flour
100g plain flour
1/4 tsp fine sea salt
1. Preheat oven to 180°C. Prepare a large baking tray.
2. Place egg yolks on a piece of foil and lightly mash them to break them up a bit.
3. Place the curry leaves on another piece of foil in an even layer and the sakura ebi in an even layer on yet another piece of foil.
4. Place all the pieces of foil containing the salted egg yolks, curry leaves and sakura ebi on the baking tray and bake in the oven.
5. After 5 minutes, remove the curry leaves and sakura ebi. Set aside to cool. When the leaves are cool, chop them finely.
6. After another 5 minutes, remove the salted egg yolks from the oven. They should have released some oil and turned foamy. Set aside to cool to room temperature.
7. Using an electric mixer on medium speed, cream butter and sugar for a minute, then add the oil, sambal belacan and half of the salted egg yolks. Mix for another minute.
8. Add the two flours, salt, curry leaves, sakura ebi and remaining salted egg yolks and mix gently on low speed until the dough comes together in large clumps.
9. Line the baking tray with a sheet of parchment paper.
10. Using a tablespoon, scoop up a portion of dough. Roll the dough between your hands to form a ball and flatten between your palms to form a disc. Place on the baking tray.
11. Repeat with the rest of the dough and arrange the cookies so there is a space of about 1 cm between each one.
12. Bake for 20 minutes on the centre rack of the oven, or till cookies are golden-brown, rotating the tray midway through baking.
13. Remove cookies from the oven and allow to cool completely on the tray before storing in airtight containers. The cookies will keep for about a week at room temperature.