Tiger Prawns with Salted Duck Eggs, Tiger Prawns with Lemongrass/Chili sauce

Found nice black tiger prawns at the market... Decided to prepare the tiger prawns two ways, Chinese style with salted duck eggs, and Vietnamese style, with lemon grass, chili and shallots...
Also made snow peas and trio of mushrooms as side dish...

First shell and devein the prawns and wash them with some salt and water. Dry thoroughly.

The prawns with salted duck eggs were first dipped in flour, then in a batter, and deep fried till golden.
Melt a tablespoon of butter with a dash of olive oil, fry some garlic, add 2 to 3 mashed salted duck eggs yolks, heat till the yolks bubbles, add the fried prawns to coat evenly. Serve hot. The salted duck eggs yolks add an interesting note and layer to the dish, making it rich and flavorful.

For the Vietnamese prawns dish, marinade the prawns with a teaspoon each of fish sauce, galangal powder, sugar, 1/2 teaspoon of turmeric powder. Mix evenly. Heat a little oil, saute chopped garlic, shallots, chopped lemongrass, when the shallots become translucent, add the marinated prawns, saute till bright orange, add chopped scallion. Sprinkle some coriander on top and serve.