Wash the shrimps and freeze them to keep them fresh. Otherwise, their heads turn black easily. Make sure you cook the shrimps until the sauce almost dries up for the crispiness and strong flavor.
Ingredients:
6 fresh large shrimps
2 salted duck eggs
1 clove shallot (sliced)
Seasoning for the heads:
2 teaspoons light soy sauce
1/4 teaspoon sugar
2 tablespoons water
Seasoning for the tail:
1/4 teaspoon salt
2 tablespoons water
Method:
Blanch the salted duck eggs. Rinse and shell. Separate the egg white from the yolk. Crush the egg yolks with a fork. Mix with 1 tablespoon of oil. Devein the shrimps, wash and cut off the heads for later use. Drain. Coat them lightly in 1 teaspoon cornflour.
Fry the shrimps heads until done. Add shallot and stir fry until fragrant. Add seasoning. Cook until the sauce thickens. Arrange the shrimp heads on a plate.
Fry the shrimps tails until done. Drain off the excessive oil. Add the crushed salted egg yolks and seasoning. stir fry until the sauce thickens and almost dries up. Arrange on the plate next of the shrimp heads. Serve.
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