Salted Egg Yolk Shrimp
Plump shrimp fried until crisp, then tumbled in a golden, buttery salted egg yolk sauce with curry leaves and a touch of chilli. It is rich, savory, and deeply addictive — the kind of dish that disappears from the table first.
- Prep time
- 20 mins
- Cook time
- 12 mins
- Total time
- 32 mins
- Servings
- 4 servings
- Calories
- 340
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Ingredients
- 400 g large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1 egg white
- 3 salted egg yolks, steamed and mashed
- 2 tablespoons unsalted butter
- 6 curry leaves
- 2 garlic cloves, minced
- 1 red chilli, sliced
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Vegetable oil, for frying
- Spring onions, to garnish
Instructions
- Toss the shrimp with the egg white, white pepper, and cornstarch until evenly coated.
- Heat oil to 180 C (350 F) and fry the shrimp in batches for 2 minutes until crisp and pink. Drain on a rack.
- Melt the butter in a clean wok over medium heat and fry the curry leaves, garlic, and chilli for 1 minute until fragrant.
- Add the mashed salted egg yolks and sugar, stirring until the mixture turns foamy and golden.
- Toss in the fried shrimp and coat them evenly in the sauce, about 1 minute.
- Serve immediately, garnished with spring onions.
Pro tips
- Steam the salted yolks for 8 minutes first so they mash into a smooth paste.
- Keep the yolk sauce on medium heat — high heat can make it grainy.
- Fry the shrimp in small batches so the coating stays crisp.
Frequently asked questions
Where do I find salted egg yolks?
Asian grocery stores sell them vacuum-packed or in salted duck eggs. You can also buy salted duck eggs and scoop out the yolks.
Can I use chicken instead of shrimp?
Yes. Use bite-sized chicken thigh pieces, coat and fry the same way, and toss in the yolk sauce.
Is this dish very salty?
Salted yolks are rich and savory, but the butter and sugar balance them. Taste before adding any extra salt.
