Salted Egg Fried Shrimp (Jīnshā Xiā / 金沙蝦)
By David YuPublished on October 9, 2023
Time
1 hour, plus 30 minutes resting
Yield
4 to 6
Ingredients
Before You Begin
Extra-large shrimp (21 to 25 per pound) will also work here; avoid shrimp smaller than this as they will overcook. Salted duck egg yolks are often kept in the freezer section of the market; you can also make your own. Salted whole duck eggs will also work; however, you will need to peel and remove the white before proceeding with steaming. Melting and emulsifying the salted yolks with the butter is crucial in allowing the sauce to evenly coat and adhere to each shrimp. Take your time with this step, as cooking over heat that’s too high can scorch the sauce. After tossing the shrimp and sauce together off heat, the salted egg coating will resolidify just enough to develop its namesake golden sand texture while remaining slightly soft. Emulsification with butter protects the yolks from solidifying all the way. Because we’re heating oil to 425 degrees, it is important to use peanut oil for frying. This recipe is from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese).
Instructions
- Whisk cornstarch, flour, and baking powder together in bowl. Whisk in ¾ cup water until smooth; refrigerate for 30 minutes.
- Using paring knife and holding shrimp with outer curve facing you, cut along back of shrimp ½ inch deep to butterfly, taking care not to cut in half completely. Toss shrimp with michiu, ½ teaspoon salt, and pepper in bowl; set aside.
- Bring 1 cup water to boil in 14‑inch flat-bottomed wok. Reduce heat to simmer. Arrange egg yolks in collapsible steamer basket, then set basket in wok. Cover and steam yolks until softened, about 6 minutes. Transfer yolks to medium bowl and mash with fork to coarse powder. Wipe wok clean with paper towels.
- Set wire rack in rimmed baking sheet. Set second wire rack in second sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 425 degrees.
- Whisk batter to recombine. Add shrimp and toss to coat. Using hands, remove shrimp from batter and place in single layer on unlined rack. Let rest for 1 minute to allow excess batter to drip off.
- Working quickly with half of shrimp, pick up shrimp by tail with tongs or cooking chopsticks and carefully lower into hot oil; separate pieces as needed so they fry individually. Fry shrimp until golden brown and crisp, about 4 minutes. Adjust burner, if necessary, to maintain oil temperature between 400 and 425 degrees. Using spider skimmer or slotted spoon, transfer shrimp to towel-lined rack. Return oil to 425 degrees and repeat with remaining shrimp; transfer to rack.
- Discard oil or save for another use. Add butter to now-empty wok and heat over medium heat until butter is melted. Add garlic and scallions and cook, stirring constantly, until fragrant, about 1 minute. Add yolks and cook, stirring constantly, until mixture is well combined, turns fluid, and begins to foam, about 3 minutes. Stir in remaining ¼ teaspoon salt, sugar, and monosodium glutamate, if using. Off heat, add shrimp and gently toss to coat. Serve.
Time
1 hour, plus 30 minutes restingYield
4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Salted egg yolks could be the catalyst for such exceptionally tasty fried foods. In Chinese, the method of frying with salted egg yolk is called 金沙, meaning “golden sand.” As the hardened yolks get crumbled and sautéed in a hot wok with butter, they emulsify into fine ultrarich pebbles that adhere to anything crispy in sight. And when the buttery yolk sauce coats crackly fried shrimp, it’s like two people locking eyes from across the dance floor: They were meant for each other. You’ll find salted egg yolk flavoring fried tofu, soft-shell crab, even pumpkin. But perhaps the most popular protein is fried shrimp. Go to a restaurant in Chinatown that’s open at 2 a.m.— there’s a good chance this dish is sitting on a table or three.
Before You Begin
Extra-large shrimp (21 to 25 per pound) will also work here; avoid shrimp smaller than this as they will overcook. Salted duck egg yolks are often kept in the freezer section of the market; you can also make your own. Salted whole duck eggs will also work; however, you will need to peel and remove the white before proceeding with steaming. Melting and emulsifying the salted yolks with the butter is crucial in allowing the sauce to evenly coat and adhere to each shrimp. Take your time with this step, as cooking over heat that’s too high can scorch the sauce. After tossing the shrimp and sauce together off heat, the salted egg coating will resolidify just enough to develop its namesake golden sand texture while remaining slightly soft. Emulsification with butter protects the yolks from solidifying all the way. Because we’re heating oil to 425 degrees, it is important to use peanut oil for frying. This recipe is from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese).
Instructions
- Whisk cornstarch, flour, and baking powder together in bowl. Whisk in ¾ cup water until smooth; refrigerate for 30 minutes.
- Using paring knife and holding shrimp with outer curve facing you, cut along back of shrimp ½ inch deep to butterfly, taking care not to cut in half completely. Toss shrimp with michiu, ½ teaspoon salt, and pepper in bowl; set aside.
- Bring 1 cup water to boil in 14‑inch flat-bottomed wok. Reduce heat to simmer. Arrange egg yolks in collapsible steamer basket, then set basket in wok. Cover and steam yolks until softened, about 6 minutes. Transfer yolks to medium bowl and mash with fork to coarse powder. Wipe wok clean with paper towels.
- Set wire rack in rimmed baking sheet. Set second wire rack in second sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 425 degrees.
- Whisk batter to recombine. Add shrimp and toss to coat. Using hands, remove shrimp from batter and place in single layer on unlined rack. Let rest for 1 minute to allow excess batter to drip off.
- Working quickly with half of shrimp, pick up shrimp by tail with tongs or cooking chopsticks and carefully lower into hot oil; separate pieces as needed so they fry individually. Fry shrimp until golden brown and crisp, about 4 minutes. Adjust burner, if necessary, to maintain oil temperature between 400 and 425 degrees. Using spider skimmer or slotted spoon, transfer shrimp to towel-lined rack. Return oil to 425 degrees and repeat with remaining shrimp; transfer to rack.
- Discard oil or save for another use. Add butter to now-empty wok and heat over medium heat until butter is melted. Add garlic and scallions and cook, stirring constantly, until fragrant, about 1 minute. Add yolks and cook, stirring constantly, until mixture is well combined, turns fluid, and begins to foam, about 3 minutes. Stir in remaining ¼ teaspoon salt, sugar, and monosodium glutamate, if using. Off heat, add shrimp and gently toss to coat. Serve.
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