Crispy Salted Egg Yolk Shrimp

1. Prepare the Shrimp

Begin by peeling and deveining the shrimp, making sure to leave the tail segments intact. Once cleaned, let the shrimp drain in a strainer placed over a bowl for about an hour. This step is crucial as it removes excess moisture, ensuring the shrimp will be crispy when cooked. You’ll know they’re ready when they look dry to the touch.

2. Prepare Salted Egg Yolks

Hard-boil the salted duck or chicken eggs. Once cooked, allow them to cool before peeling. Carefully separate the yolks and press them through a fine-mesh strainer until they resemble sand. This will help create a smooth puree later on.

3. Dry the Shrimp

Pat the shrimp thoroughly dry with paper towels. This step is essential to achieve a crispy texture.

4. Coat the Shrimp

In a bowl, combine the shrimp with salt, sesame oil, and cornstarch. Toss everything together until the shrimp are evenly coated.

5. Cook the Shrimp

Heat a wok over high heat and add the peanut oil. Bring the oil to 325ºF. Add the coated shrimp to the wok, then turn off the heat immediately. The initial high heat ensures even cooking, and you should see the shrimp start to separate. Turn the heat back to high and stir the shrimp continuously for about a minute, or until they turn pink. Using a Chinese strainer, transfer the cooked shrimp to a bowl.

6. Prepare Egg Yolk Puree

Double strain the oil to remove any impurities, and return 1.5 tablespoons of it to the wok. Add the sieved egg yolks to the oil and cook them for about a minute until they form a smooth puree. This technique ensures the egg yolks coat the shrimp evenly.

7. Coat Shrimp with Egg Yolk Puree

Add the shrimp back into the wok and gently toss them with the yolk puree until they are well coated. Transfer the shrimp to a heated serving platter and serve immediately.