“SALTED EGG SHRIMPS ”
(DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS)
A bit pricey innovation of this Chinese “special occasion recipe”.
Remembering relatives who make sure this short order is included
during birthdays, baptism, graduation etc. in our fave Oriental habitué.
Celebrating birthday of my son, Pastor Janssen, here in Singapore,
family thought of having this along with other preps.
Everybody, alternately, chipped-in a little action
to complete the cooking processes of the home prepared line up.
Quite simple dish but the enjoyment of de-scaling shrimps,
while reminiscing sweet “memoires” with each other, adds to satiety.
Saltiness of the mashed yolk complements the bit sweet-mild sea water taste profile of shrimp meat.
Pouring in finely chopped “labuyo” (bird’s eye chilies) finishes off flavour roundedness.
(DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS)
A bit pricey innovation of this Chinese “special occasion recipe”.
Remembering relatives who make sure this short order is included
during birthdays, baptism, graduation etc. in our fave Oriental habitué.
Celebrating birthday of my son, Pastor Janssen, here in Singapore,
family thought of having this along with other preps.
Everybody, alternately, chipped-in a little action
to complete the cooking processes of the home prepared line up.
Quite simple dish but the enjoyment of de-scaling shrimps,
while reminiscing sweet “memoires” with each other, adds to satiety.
Saltiness of the mashed yolk complements the bit sweet-mild sea water taste profile of shrimp meat.
Pouring in finely chopped “labuyo” (bird’s eye chilies) finishes off flavour roundedness.
Prep time: 30 mins.
Cook time: 30 mins.
Total time: 1 hour
Makes/Serves: 4
Cooking medium: large wok
Special instruction(s):
INGREDIENTS:
1 kilo medium shrimps, cleaned, long antennae cut, pointed tip of rostrum cut, marinated in 1 liter of either 7-up or Sprite
20 pieces salted eggs yolk-mashed
10 pieces yolk of hard boiled eggs -mashed
350 ml. soya or palm oil for deep frying
6 cloves crushed fresh garlic
1 small white onion bulb-minced
8 pieces finely chopped “labuyo”
2 grams salt
4 grams ground black pepper
10 ml. soy sauce
10 grams brown sugar
PROCEDURES:
1. Heat oil. Deep fry shrimps until scales turn bright orange-red. Scoop out shrimps and set aside.
Pour onto another container used oil.
2. Set in wok unto stove. Pour in about 1 cup of used oil. Heat.
3. Lightly brown garlic, add in onion and “labuyo” tumble a bit then pour in the mashed yolks of salted and hard boiled eggs.
Toss consistently for 5 minutes.
4. Add salt, pepper, soy sauce and brown sugar. Give more active tossing and tumbling for another 3 minutes.
5. Pour in shrimps and continuously toss and tumble for 5-8 minutes. Be very careful to turn shrimps as they may break.
Suggest, don't individually turn the shrimps when tossing or tumbling but, instead, scoop the egg yolk emulsion with shrimp
by the top and turn upside down. This way, emulsion serves as protection and coat-buffer for shrimps.
Add in few drizzles used oil if need be.
6. DONE. Garnish. Serve.
Cook time: 30 mins.
Total time: 1 hour
Makes/Serves: 4
Cooking medium: large wok
Special instruction(s):
INGREDIENTS:
1 kilo medium shrimps, cleaned, long antennae cut, pointed tip of rostrum cut, marinated in 1 liter of either 7-up or Sprite
20 pieces salted eggs yolk-mashed
10 pieces yolk of hard boiled eggs -mashed
350 ml. soya or palm oil for deep frying
6 cloves crushed fresh garlic
1 small white onion bulb-minced
8 pieces finely chopped “labuyo”
2 grams salt
4 grams ground black pepper
10 ml. soy sauce
10 grams brown sugar
PROCEDURES:
1. Heat oil. Deep fry shrimps until scales turn bright orange-red. Scoop out shrimps and set aside.
Pour onto another container used oil.
2. Set in wok unto stove. Pour in about 1 cup of used oil. Heat.
3. Lightly brown garlic, add in onion and “labuyo” tumble a bit then pour in the mashed yolks of salted and hard boiled eggs.
Toss consistently for 5 minutes.
4. Add salt, pepper, soy sauce and brown sugar. Give more active tossing and tumbling for another 3 minutes.
5. Pour in shrimps and continuously toss and tumble for 5-8 minutes. Be very careful to turn shrimps as they may break.
Suggest, don't individually turn the shrimps when tossing or tumbling but, instead, scoop the egg yolk emulsion with shrimp
by the top and turn upside down. This way, emulsion serves as protection and coat-buffer for shrimps.
Add in few drizzles used oil if need be.
6. DONE. Garnish. Serve.
