Salted Egg Yolk Shrimp is a classic Cantonese dish. The shrimp are bouncy and sweet, coated in a rich, sandy salted egg yolk. The shrimp are marinated without salt, relying on the salted egg yolk for seasoning. Drying them thoroughly before coating ensures a crispy result. Savory and rich—perfect with beer or as a party dish.
🌴 Ingredients:
· 400g fresh shrimp (large, deveined and butterflied)
· 4-5 salted egg yolks (oily salted duck egg yolks, mashed)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
· 2-3 dried red chilies (cut into segments, optional)
🌴 Seasonings:
· 1 tbsp cooking wine (for marinating)
· A pinch of white pepper powder (for marinating)
· A pinch of sugar (to enhance flavor and balance the saltiness of the yolks)
· 2 tbsp cornstarch (for coating)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Shrimp
Peel the shrimp, keeping the tails on. Devein and butterfly them. Wash and drain, then add the cooking wine and white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: Don’t add salt to the marinade; the salted egg yolks are already salty. Butterflying helps the shrimp absorb flavor and curl beautifully when cooked. - Coat the Shrimp
Pat the marinated shrimp completely dry with paper towels. Coat them evenly with a thin layer of cornstarch, shaking off any excess. ⚠️ Note: Drying the shrimp before coating ensures a crispy result instead of a soggy batter. Shake off the excess, leaving only a thin layer. - Fry the Shrimp
Heat oil to 160°C (about 60% hot). Fry the coated shrimp over medium heat for 1-2 minutes until they curl, change color, and the coating is slightly crispy. Drain. ⚠️ Note: Shrimp cook very quickly; 1-2 minutes is enough, or they will become tough. - Fry the Salted Egg Yolk
Add a little oil to the pan, add the minced garlic, ginger, and dried chilies, and stir-fry over low heat until fragrant. Add the mashed salted egg yolks and a pinch of sugar. Stir-fry over low heat until the yolks bubble and become sandy. ⚠️ Note: The yolks must bubble and turn sandy to coat the shrimp evenly. A pinch of sugar enhances the flavor and balances the saltiness. - Combine and Serve
Turn to high heat, add the fried shrimp, and stir-fry quickly to coat each piece evenly with the salted egg yolk. Sprinkle with white pepper and taste for saltiness. Add a little salt only if needed. ⚠️ Note: The salted egg yolks are already salty, so use salt sparingly or skip it entirely. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The shrimp are bouncy, and the salted egg yolk is rich and sandy.
💡 More Delicious Recipes:
If you enjoy this crispy and savory seafood dish, you should also try my [Garlic Shrimp with Vermicelli] for another impressive and flavorful classic.
Want to explore more? Check out my full [Seafood] category!
💡 Tips:
Butterfly and devein the shrimp, then marinate for 10 minutes. Don’t add salt to the marinade—rely on the salted egg yolks for seasoning. Pat the shrimp completely dry before coating for extra crispiness. Coat with a thin layer of cornstarch and shake off the excess. Stir-fry the salted egg yolks until they bubble and turn sandy to coat the shrimp evenly. Add a pinch of sugar to enhance the flavor. Fry the shrimp for just 1-2 minutes to keep them tender.
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