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Hong Kong-style Golden Shrimp with Salted Egg Yolk

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillPan-fried
Allergens:warningDairywarningEggswarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Preparation
00:00:35
  • Purchase 6 raw salted eggs and clean the dust on the surface thoroughly.
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Watch out

The surface of the salted eggs must be washed clean, otherwise, dust and dirt will contaminate the egg white during steaming.

Ingredients:salted egg (6 piece)
02
Active Cooking
00:00:49
warningStay safe

Be careful of steam burns when handling hot steamers and racks, and use heat-resistant gloves when taking them out.

  • Add water to a wok and bring to a boil over high heat, then place the 6 cleaned salted eggs inside.
  • Turn to low heat and steam for 15 minutes until the salted eggs are completely cooked.
local_fire_departmentLow heat steam for 15 minutes
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Watch out

Put the salted eggs in only after the water boils and turn to low heat, steaming for 15 minutes to ensure the yolks are fully cooked and set, otherwise, they cannot be mashed properly.

Ingredients:salted egg
Tools:woksteaming rack
03
Preparation
00:01:04
warningStay safe

Freshly cooked salted eggs are extremely hot and must be cooled before cutting; otherwise, they will burn your fingers.

  • Take out the steamed salted eggs and let them cool slightly.
  • Cut each salted egg in half.
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Watch out

Keep the knife steady when cutting the salted eggs, otherwise it can easily slip and cut the fingers.

Ingredients:salted egg
Tools:knife
04
Preparation
00:01:18
  • Use a spoon to completely scrape out the salted egg yolks and collect them on a scale.
  • Discard the egg whites and keep only 95g of salted egg yolks for later.
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Watch out

Be careful not to scrape egg white pieces along with the yolks, otherwise, it will become too salty.

Ingredients:salted egg yolk (95 g)
Tools:kitchen scalespoon
05
Preparation
00:01:59
  • Use a spoon to thoroughly mash the salted egg yolks in the bowl into fine crumbs.
  • Seal the bowl tightly with plastic wrap and set aside to prevent the surface from drying out.
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Watch out

The salted egg yolks must be mashed fine enough, otherwise, they will not release oil and foam evenly when stir-frying.

Ingredients:salted egg yolk
Tools:spoonplastic wrap
06
Waiting Time
00:02:21
  • Take the frozen prawns directly from the freezer and remove the outer packaging.
  • Place the prawns in a basin and let them soak under a very weak running tap for 6 minutes.
  • Check if the prawns are completely thawed, then scoop them out for later.
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Watch out

Do not leave frozen prawns at room temperature for too long or soak them in water for extended periods, otherwise, the shrimp meat will become mushy and lose its elasticity.

Ingredients:prawns (peeled) (300 g)
Tools:basin
07
Preparation
00:04:12
warningStay safe

When cleaning prawns with sharp scissors, point the blades away to avoid cutting your fingers or getting poked by the shells.

  • Cut off the prawn rostrum and the front part of the head including mouth, whiskers, and eyes.
  • Remove the stomach sac inside the head.
  • Trim off all shrimp legs and the sharp tip of the tail.
  • Cut open the back of the prawn and carefully pull out the complete intestinal tract with gentle force.
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Watch out

Pull the intestinal tract gently and evenly

do not pull too hard and break it inside the meat, which ruins the texture

Ingredients:prawns (peeled)
Tools:kitchen scissors
08
Preparation
00:06:55
  • Rinse the cleaned prawns thoroughly.
  • Use paper towels to completely dry the surface of the prawns and set aside.
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Watch out

The surface moisture of the prawns must be completely wiped dry, otherwise, residual water will splatter violently in hot oil and make the meat soggy.

Ingredients:prawns (peeled)
Tools:paper towel
09
Active Cooking
00:07:27
  • Sprinkle 1g of salt and an appropriate amount of cornstarch evenly on both sides of the 300g prawns.
  • Gently rub them evenly to season the shrimp meat and lock in moisture.
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Watch out

The amount of salt and cornstarch should be moderate and rubbed evenly

cornstarch helps lock in moisture and makes the fried prawns look more golden

Ingredients:prawns (peeled)Salt (1 g)cornstarch
10
Active Cooking
00:07:59
warningStay safe

Hot oil may splatter when adding prawns into the pan; guide them in with a spatula and keep a safe distance.

  • Add a little oil to a non-stick pan and heat it over medium heat.
  • Once hot, add the prawns and sear each side for 2 minutes over medium heat (with the heads facing the center of the pan).
  • After searing both sides, remove and set aside.
local_fire_departmentMedium heat sear 2 minutes per side
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Watch out

A non-stick pan must have oil added before turning on the heat

the prawn heads are harder to cook and should be placed in the center of the pan, searing 2 minutes per side

Ingredients:prawns (peeled)Cooking oil
Tools:non-stick panspatula
11
Active Cooking
00:09:14
  • Prepare 20g unsalted butter, 1g salt, and 2g sugar.
  • Add a little oil and 20g unsalted butter to the wok, heat over medium heat until completely melted.
  • Add the mashed 95g salted egg yolks and stir-fry over medium to medium-low heat.
  • Continue stir-frying until the salted egg yolks release oil and foam into a molten lava sandy texture.
local_fire_departmentMedium to medium-low heat stir-fry
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Watch out

Do not add too much oil all at once when stir-frying salted egg yolks

patiently wait for them to release oil naturally over medium to medium-low heat

Ingredients:Unsalted butter (20 g)Salt (1 g)sugar (2 g)Cooking oilsalted egg yolk (95 g)
Tools:wokspatula
12
Active Cooking
00:11:38
  • Add 1g salt and 2g sugar, stir-fry thoroughly until completely dissolved and evenly mixed, incorporating into the salted egg yolk sauce
  • Finally, add the previously pan-fried large shrimp and stir-fry evenly so that each shrimp is coated with the golden sand sauce before plating
local_fire_departmentMedium-low heat stir-fry
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Watch out

The salt and sugar must be completely dissolved into the sauce, otherwise, the seasoning will be uneven. Do not stir-fry the prawns for too long after adding them, otherwise they will become overcooked and tough.

Ingredients:prawns (peeled)
Tools:spatulawokplate

groceryAll Ingredients

salted egg6 piece
salted egg yolk95 g
prawns (peeled)300 g
Unsalted butter20 g
Salt1 g
sugar2 g
cornstarch
Cooking oil

blenderAll Tools Needed

steaming rackwokknifekitchen scalespoonplastic wrapbasinkitchen scissorspaper towelspatulanon-stick panplate