Salted Egg Crispy Shrimp
Salted egg crispy shrimp is an explosion of flavors! A different take on cooking shrimps using salted eggs. Enjoy the spicy creaminess of this dish with family and friends!
This is by far my favorite way to cook shrimps! I mean there is a lot of ways to have shrimps but the spicy salted egg sauce is just heavenly. I remember back then when we would mix together sliced salted eggs and tomatoes and that will be our dinner. The salted egg has come a long way since then in the culinary scene.
You can make your own Salted Eggs!
You’re in for a treat guys! Not only will I be sharing a shrimp recipe but will show you how to make salted eggs. I know buying salted eggs especially abroad can be pricey, so why not make your own?
In an airtight container, ideally 3 liters in capacity, pour 3 cups of water and 2 cups rock salt. Place 8 – 10 medium sized eggs and cover with the lid. You can stick a note on the lid telling you the date and store the container in a cupboard or in your pantry for 1 month. After 4 weeks hard boil the eggs and voila! Your own homemade salted eggs.
How to make Salted Egg Crispy Shrimp
To make this delicious dish, you will need the following:
- 800 shrimps washed and deveined
- 1/2 cup cooking oil for frying
- 3 egg whites
- 2 cups potato starch
- 1/4 cup butter
- 3 salted eggs mashed
- 10-12 curry leaves fresh or dried
- 2 pcs red bird’s chili
- 1 cup shrimp broth or shrimp cube
- 1 tsp sugar
- Prepare shrimps by cutting off the whiskers and deveining then wash and place them in a bowl.
- Dip and cover all sides of the shrimps with egg white and dredge in potato starch. When all of the shrimps are coated, set aside.
- Heat cooking oil in a deep pan over medium heat. Fry the shrimps in batches if using a small pan. NOTE: Frying will only take a few seconds or when the shrimps are pinkish in color.
- Transfer cooked shrimps in a plate with paper towels to absorb excess oil. Set aside.
- In a small bowl, mash salted eggs using a fork. Set aside.
- Heat pan and tip in butter until it melts. Add the mashed salted eggs and cook for a few seconds.
- Add the curry leaves and chili then mix to incorporate with the salted egg.
- Pour the shrimp broth and bring to a simmer.
- Throw in the cooked shrimps and gently fold in to coat with sauce.
- Simmer for a minute or until the sauce is reduced. Remove shrimps from the pan and transfer in a serving dish.
Tips for Salted Egg Crispy Shrimp
- To devein the shrimps, make a slit at the back and remove the vein using a toothpick.
- Using fresh shrimps/prawns is definitely the best but you can also use frozen. Thaw in the fridge before using.
The secret ingredient is always LOVE
If you like Salted Egg Crispy Shrimp, you might also like:
- Salted Egg Pasta
- Scrambled Egg Shrimp Stir Fry
- Broccoli and Shrimps in Garlic Sauce
- Spicy Coconut Shrimp Curry
Salted Egg Crispy Shrimp
Ingredients
- 800 grams shrimps (deveined, whiskers removed and washed)
- ½ cup cooking oil for frying
- 3 egg whites
- 2 cups potato starch
- ¼ cup butter
- 3 salted eggs ( mashed)
- 10-12 curry leaves (fresh or dried)
- 2 pcs red bird’s chili
- 1 cup shrimp broth (shrimp cube dissolved in 1 cup water)
- 1 tsp sugar
Instructions
- Prepare shrimps by cutting off the whiskers and deveining then wash and place them in a bowl.
- Dip and cover all sides of the shrimps with egg white and dredge in potato starch. When all of the shrimps are coated, set aside.
- Heat cooking oil in a deep pan over medium heat. Fry the shrimps in batches if using a small pan. NOTE: Frying will only take a few seconds or when the shrimps are pinkish in color.
- Transfer cooked shrimps in a plate with paper towels to absorb excess oil. Set aside.
- In a small bowl, mash salted eggs using a fork. Set aside.
- Heat pan and tip in butter until it melts. Add the mashed salted eggs and cook for a few seconds.
- Add the curry leaves and chili then mix to incorporate with the salted egg. Pour the shrimp broth and bring to a simmer.
- Throw in the cooked shrimps and gently fold in to coat with sauce.
- Simmer for a minute or until the sauce is reduced. Remove shrimps from the pan and transfer in a serving dish. Bon Appetit!
