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Salted Egg Shrimp

Crispy shrimp tossed in a rich and creamy salted egg yolk sauce with butter, garlic, brown sugar and sili. A quick and flavorful Filipino-style seafood dish best served with steamed rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-inspired, Filipino
Calories 310 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Frying pan or skillet
  • Spatula or cooking spoon
  • Knife and cutting board
  • Paper towels

Ingredients
  

  • 500 grams shrimp peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup cornstarch
  • 3 to 4 tablespoons cooking oil divided
  • 1 tablespoon salted butter
  • 3 cloves garlic minced
  • 1/2 to 1 teaspoon chopped sili
  • 1 teaspoon brown sugar
  • 4 pieces cooked salted egg yolks
  • Chopped green onions for garnish

Instructions
 

  • Clean, peel, and devein the shrimp. Pat dry with paper towels.
  • Combine cornstarch, salt, and pepper in a bowl.
  • Add the shrimp and toss until evenly coated.
  • Heat 1 to 2 tablespoons of oil in a pan over medium heat.
  • Fry the shrimp briefly until the outside changes color and the coating sets. Remove from the pan and set aside. Do not overcook.
  • Add another 1 to 2 tablespoons of oil to the same pan if needed.
  • Melt the butter, then sauté the minced garlic until fragrant.
  • Add the sili and brown sugar. Stir to combine.
  • Add the salted egg yolks and mash them while stirring until the mixture becomes foamy and creamy.
  • Return the shrimp to the pan and toss until evenly coated.
  • Continue cooking until the shrimp are fully cooked and the sauce thickens.
  • Transfer to a serving plate and garnish with chopped green onions. Serve immediately.

Notes

  • Pat the shrimp dry before coating to help the cornstarch adhere.
  • Fry the shrimp briefly at first, then finish cooking them in the sauce.
  • Use medium to low heat when cooking the salted egg yolks to prevent burning.
  • Adjust the amount of sili according to your preferred spice level.
  • The sauce naturally thickens as it cools. Serve while warm for the creamiest texture.
  • For crispier shrimp, use less sauce and toss just before serving.
  • Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan.

Nutrition

Calories: 310kcalCarbohydrates: 19gProtein: 29gFat: 14gSaturated Fat: 4gCholesterol: 270mgPotassium: 320mgSugar: 2g
Keyword Butter Salted Egg Shrimp, Creamy Salted Egg Sauce, Easy Shrimp Recipe, Filipino Shrimp Recipe, Salted Egg Shrimp, Salted Egg Shrimp Recipe, Shrimp with Salted Egg
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