Salted Eggs Shrimp
Try this new popular food flavor trend! Salted Egg Shrimp is creamy, spicy, and finger-licking delicious!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 382kcal
- 1 pound large shrimp
- 2 tablespoons butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- ½ teaspoon sugar
- salt to taste
Trim tendrils of shrimp and rinse under cold water. In a colander, drain very well.
In a wide pan over medium heat, heat butter and oil.
When butter begins to melt, Add shallots, garlic, and chili peppers. Cook, stirring regularly, for about 1 minute or until softened.
Reduce heat, add evaporated milk, and bring to a simmer.
Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened.
Add sugar and season with salt to taste.
Add shrimp and cook, stirring occasionally, until color changes to pink and the sauce thickens.
Remove from heat and serve hot.
- Although you can use peeled shrimp, head-on delivers maximum flavor. To easily devein the shrimp without peeling the shell, insert a toothpick at the base of the shrimp and gently pull the black intestinal tract.
- Drain the shrimp well so the excess liquid does not water down the dish.
- Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.
- Don't have evaporated milk on hand? Heavy or all-purpose cream works, too!
- If you want to temper the heat, use fewer chili peppers or scrape off the seeds before chopping.
Calories: 382kcal | Carbohydrates: 11g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 612mg | Sodium: 1014mg | Potassium: 356mg | Fiber: 1g | Sugar: 8g | Vitamin A: 735IU | Vitamin C: 11mg | Calcium: 374mg | Iron: 3mg