Salted egg yolks are the “IN” thing right now. salted egg yolk potato chips, waffles, vegetables, chicken, shrimp…
So here is my take on the shrimp dish.
Let me just say that I have an issue with just using the yolks. I keep wondering what to do with the salted egg whites!!! So to avoid wastage or the problem of what to do with the whites, I threw them right into the dish (hence my dish is salted egg shrimp and not salted egg yolk shrimp).
Also, i kind of dislike the “creamy” or “saucy” kind…
20 pieces large shrimp
cornstarch or tapioca starch
fresh ground pepper
3 salted eggs, organic preferred*
thumb-sized ginger, sliced
3 cloves garlic, minced
1 piece siling pansigang (green chili), sliced**
The first thing to do is to prepare the shrimp/prawn. Cut the heads from the bodies. Trim the heads and remove the “horn”, as well as any “whiskers” and “feet”. Set aside in its own bowl. Sprinkle with a large pinch of sea salt and several turns of pepper grinder. Mix lightly.
Remove the shell from the bodies. Make a long slit at the back and remove the “vein”. Make the slit a bit deep, but not past halfway. Pat dry. Place in a bowl. Sprinkle with a large pinch of sea salt and several turns of pepper grinder. Mix lightly. Leave to marinate about 10 minutes.
Meanwhile, heat oil in a deep frying pan, to deep fry the shrimp.
Sprinkle the shrimp heads and shrimp bodies (in their separate bowls still) with cornstarch or tapioca starch. Eye-ball it, use just enough that they are coated but not thickly so. When the oil is very hot, deep fry the shrimp heads and shrimp bodies. In my smallish wok, it took 3 batches for the shrimp heads to cook and 4 batches for the bodies. (The shrimp bodies should curl in a “round” shape.) Drain on paper towels.
While the shrimp is frying, remove the shells from the salted eggs and chop coarsely. Set aside.
Remove excess oil from the pan, leaving only about 1/2 tablespoon. Sauté the ginger and garlic. When fragrant, add the chili (whichever you prefer). Add the chopped salted eggs. Stir lightly over low-medium heat until the mixture in foamy.
Return the fried shrimp to the pan and mix lightly. Season to taste, if desired (in my case, I felt it was not necessary).
*the salted eggs found in the supermarkets here are already cooked and ready to eat. they are usually colored purple, but the organic ones are not colored and are of better quality.
**if a spicier dish is preferred, use the smaller, spicier bird’s eye chili (labuyo), the more, the spicier!