Classic Salted Egg Yolk Shrimp (Tôm Sốt Trứng Muối)
Món truyền thống · Vietnamese
A beloved Vietnamese classic featuring succulent shrimp coated in a rich, savory, and slightly sweet sauce made from salted duck egg yolks, garlic, and butter. This dish is known for its creamy texture and umami-rich flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Large shrimp, peeled and deveined1 lb
- Salted duck egg yolks4
- Butter3 tbsp
- Garlic, minced2 tbsp
- Scallions, chopped2 tbsp
- Sugar1 tsp
- Milk or evaporated milk2 tbsp
- Cornstarch1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Các bước
- 1
Mash the salted egg yolks into a fine paste. Mix with milk and cornstarch until smooth.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- 3
Add the shrimp to the wok and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
- 4
Melt butter in the same wok over medium heat. Pour in the egg yolk mixture. Stir constantly until the sauce thickens and becomes creamy.
- 5
Add sugar and a pinch of salt and pepper to taste. Stir well.
- 6
Return the shrimp to the wok. Toss to coat evenly with the salted egg yolk sauce.
- 7
Stir in most of the chopped scallions. Cook for another minute until the shrimp are heated through.
- 8
Serve immediately, garnished with the remaining scallions.
