Salted Egg Shrimp
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
17 mins
-
Servings
4
-
Calories
394 kcal
-
Course
Main Course
-
Cuisine
Asian
Salted Egg Shrimp
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Sink your teeth in some plump, juicy, sweet shrimp cooked in spicy creamy, rich, and savory salted egg sauce.
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Ingredients
- 2 tablespoon oil
- ½ tick butter (50g)
- 6 cloves garlic -minced
- 2 pieces Thai chili
- 4 pieces salted egg yolks
- 125 ml table cream
- 50 ml water
- 1 pound Shrimp -medium to large size, deveined and washed
- salt
Instructions
- Heat oil in a large skillet or pan over medium heat. Add butter and melt.
- Add the minced garlic and cook just until limp and aromatic.
- Add the salted egg yolks and stir. Break into pieces by pressing it against the pan with the back of a spoon. It will start to bubble and that is fine.
- Stir in the chili peppers and pour in the cream. Mix until blended. Pour in water and mix until it is well blended and sauce becomes creamy.
- Add the shrimp and season with salt. Cook for 5 minutes or until they turn completely pink and opened up a little.
- Transfer to serving plate and enjoy with steaming hot rice.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Cholesterol
370mg
(123%)
Sodium
996mg
(42%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
825IU
(17%)
Vitamin C
7.3mg
(8%)
Calcium
196mg
(20%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 370mg | 123% |
| Sodium | 996mg | 42% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 196mg | 20% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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