Salted Egg Shrimp

Method

1. Separate yolks from fully cooked salted eggs and mash very finely with a fork, removing hard white fragments. Save the salty whites for another separately planned dish. Pat shrimp dry and keep chilled while preparing aromatics.
2. Heat neutral oil and half the butter in a wide skillet over medium heat. Add shrimp in a single layer and cook for about 1 minute per side until just starting to turn opaque. Transfer to a clean plate; they will finish in the sauce.
3. Lower the heat and add remaining butter with shallots. Cook for 2–3 minutes until softened, then stir in garlic and optional chilli for 30 seconds. Keep garlic pale to avoid bitterness.
4. Add mashed salted yolks and stir gently for about 1 minute until evenly distributed and lightly foamy. Do not cook until the mixture dries into hard crumbs.
5. Gradually stir in evaporated milk and the measured water. Bring only to a gentle simmer, stirring to dissolve lumps. Keep the sauce slightly loose at this stage; it thickens while coating the shrimp.
6. Return shrimp and simmer for 2–3 minutes until fully opaque and pearly, reaching the 63°C centre target used in this method. Add black pepper and taste before considering any salt; salted yolks usually provide enough.
7. Finish with spring onion and serve immediately. If the sauce is too thick, stir in a tablespoon of hot water. Refrigerate leftovers promptly and reheat gently to 74°C without repeatedly boiling the milk sauce.