Salted Egg Shrimps
- 20 pieces large white shrimp (deveined)
- salt and pepper to taste
- 1 tablespoon oil
- 10 pieces curry leaves/basil leaves
- 3/4 cup MAYA Cornstarch
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- oil for frying
- 2 pieces medium sized onion (chopped)
- 3-4 pieces salted eggs
- ¼-1/2 cup all-purpose cream
- 1/4 cup milk
- 1/4 cup butter
- 1 tablespoon oil
- 5 pieces red chilies (sliced)
- 2- 3 tablespoons sugar or as needed
- Wash and devein shrimp. Season with salt and pepper. Set aside.
- Heat oil in a medium-sized pot over medium heat.
- Fry leaves and set aside.
- In a bowl, mix cornstarch, paprika and garlic powder. Mix well.
- Dredge seasoned shrimp with cornstarch mixture. Set aside.
- Deep fry shrimp, until color change and set it aside.
- Fry again for another 30 seconds or until golden brown.
- Using a blender or food processor, puree one-piece onion, salted eggs, cream, and milk. Set aside.
- In another saucepan, heat up oil and butter, pan sauté chillies and remaining onion.
Add pureed salted egg mixture, and let it simmer for 30sec to 1 minute. Adjust taste by adding sugar and pepper to your salted egg sauce.
Add fried shrimp and fried leaves. Toss shrimp until it is well covered with the sauce.
Serve.
Yield: approx. 5 – 6 servings
