Crispy Butter Shrimps with Salted Egg Yolk Sauce
These crispy shrimps coated with butter and generously lathered in a salted egg yolk sauce are finger lickin’ good! Salted duck egg yolks have been preserved for months in brine, which gives them a rich taste and creamy texture.
Preperation time: 45 minutes
4 persons
Medium
Ingredients
Based on 4 persons
- 550g shrimps with head and shell
- 6 salted duck eggs
- 5 garlic cloves
- 65g unsalted butter
- 1 tsp fish sauce
- 1/8 tsp sugar
- 2 spring onions
- 1 red pepper
- Pepper
- Oil
- Bring the butter to room temperature and cut the butter into same-sized chunks. Chop the spring onions, garlic and red pepper into small bits. Separate the egg yolks from the egg whites. Steam the egg yolks in 20 minutes until done, then mash them.
- Make a shallow slit down the middle of the shrimp backs and remove the black intestines. Dry the shrimps with a kitchen towel. Heat oil in a frying pan until it’s 175°C, then fry the shrimps for 3 minutes (5 shrimps at a time).
- Melt the butter on low heat in a pan. Use a spatula to spread the butter over the pan, while it’s melting. Add the egg yolks and stir well. Turn up the heat to mid-high, then add the garlic and fry the garlic until the aromas are released. Once it bubbles, add the shrimps and season with fish sauce, sugar and pepper. Then add the spring onions and red pepper.