Shrimps with salted duck egg yolk sauce
Melt herb butter in a pan, throw in crushed garlic, stir in salted duck egg yolk paste, toss in fresh shrimps and sprinkle in lemon pepper seasoning. Quick and easy, this deeply flavored dish cooks in five minutes flat.
Servings 2 people
Ingredients
- 24 medium shrimps shelled and deveined
- 3 heaping teaspoon herb butter
- 3 cloves garlic
- 2 heaping tablespoons salted duck egg yolk paste (available in Asian groceries)
- lemon pepper seasoning to taste
- finely sliced scallions to garnish
Instructions
- Line a plate with paper towels, spread the shrimps in a single layer, cover with another stack of paper towels then press down lightly to remove excess moisture.
- Peel and crush the garlic.
- Melt two heaping teaspoons of herb butter over low heat, spread the crushed garlic and cook over low heat for about a minute.
- Add the salted egg yolk paste and stir. Cook until the paste liquefies into the consistency of a creamy sauce.
- Spread the shrimps in the sauce, leave for a minute, turn up the heat to medium-high and stir.
- Sprinkle the half a teaspoon of lemon pepper seasoning, add the remaining herb butter, stir and cook until the sauce is bubbly and the shrimps are done.
- Taste. Add more lemon pepper seasoning, if needed.
- Serve your shrimps in salted duck egg yolk sauce topped with sliced scallions.
