Chinese cuisine

Easy

Salted Egg Yolk Stir Fry Shrimp | Chef John’s Cooking Class

If you are craving some hearty seafood, you can give this shrimp recipe a try. It is incredibly flavorful and has a great texture.

Chef John Zhang

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Salted Egg Yolk Stir Fry Shrimp | Chef John’s Cooking Class

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

3 SERVING

Ingredients:

1 lb. Tiger prawns
Marinade
1/8 tsp. Salt
1/8 tsp. White pepper
1½ tbsp. Shaoxing wine
1 large Egg
Crispy Coating
2 cup Corn starch
Deep-fry
1½ qt. Cooking oil
Stir-fry
1 tbsp. Cooking oil
6 oz. Cooked salted egg yolk
1/2 cup Roasted cashews

Directions:

Step 1

Steam the salted egg yolk for 20 minutes, then use the back of the knife to mince it for later use.

Step 2

Remove the head of tiger prawns but retain the tail part. Gently cut the shrimp along the back, take out the shrimp tendons, and clean them for later use.

Step 3

Put the tiger prawns in a bowl, add【Marinade】then mix evenly.

Step 4

Pour the cornstarch on a plate and coat the shrimp evenly.

Step 5

Pour 1.5qt of oil in a large fryer, set over medium-high heat. when the oil temperature rises to 340°F/170°, shake off the excess powder from the shrimp, add in the fryer one by one. Remove after 2 minutes. When the oil temperature rises again, add in the shrimp again, and fry for another 30 seconds, then remove and drain.

Step 6

Pour some oil in a medium wok, pour the oil, set over medium-low heat, and add in the minced, salted egg, stir fry for 3 to 5 minutes until it smells aromatic and looks like sand.

Step 7ㅤ

Pour in the shrimp and cashews, stir fry a little bit, until the salted egg yolks evenly coat the shrimps and cashews. Now it's ready to serve. When sautéing the salted egg yolks, do not use too much oil and stir-fry slowly over low heat, otherwise, it will easily burn.

Step 8

Enjoy!