Spicy Salted Egg Yolk Shrimp with Crispy Shallots
80% chuẩn vị · Vietnamese Fusion
A creative twist on the classic, this version incorporates a hint of spice with chili paste and adds a delightful crunch from crispy fried shallots. The salted egg yolk sauce is balanced with a touch of heat and aromatic elements.
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Nguyên liệu
- Jumbo shrimp, peeled and deveined1.25 lb
- Salted duck egg yolks4
- Butter3 tbsp
- Garlic, minced2 tbsp
- Shallots, thinly sliced1/2 cup
- Chili paste or Sriracha1 tsp (or to taste)
- Sugar1 tsp
- Milk or coconut milk3 tbsp
- Cornstarch1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oilfor frying shallots and shrimp
Các bước
- 1
Fry the thinly sliced shallots in hot vegetable oil until golden brown and crispy. Remove and drain on paper towels. Reserve the shallot-infused oil.
- 2
Mash the salted egg yolks into a paste. Mix with milk and cornstarch until smooth.
- 3
Heat 1 tbsp of the reserved shallot oil in a wok over medium-high heat. Add minced garlic and sauté until fragrant.
- 4
Add shrimp and cook until pink. Remove shrimp and set aside.
- 5
Melt butter in the same wok over medium heat. Add the egg yolk mixture and chili paste. Stir constantly until thickened.
- 6
Stir in sugar, salt, and pepper to taste.
- 7
Return shrimp to the wok and toss to coat with the spicy salted egg yolk sauce.
- 8
Serve immediately, generously topped with crispy fried shallots.
