Salted Egg Shrimps

 salted egg shrimps


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.
Salted Egg Shrimps
Prep time
Cook time
Total time
Serves: 4
  • 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
  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.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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