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Shrimp with Salted Egg Yolks

Fish and Seafood

Shrimp with Salted Egg Yolks
1 pound fresh shrimp, veins removed, then dried with paper towels
2 Tablespoons Shaoxing wine
dash of ground white pepper
1 Tablespoon chicken fat, melted
1/2 cup vegetable oil
5 hot chili peppers, seeds and stems discarded, and minced
1 teaspoon granulated sugar
2 Tablespoons evaporated milk
1 Tablespoon butter, melted
1 teaspoon curry powder
1/2 teaspoon ground turmeric
3 salted egg yolks, mashed
1. Mix shrimp, wine, ground white pepper, and the chicken fat, and set aside for ten minutes.
2. Heat a wok or fry pan, add the oil, and deep fry the shrimp for three minutes until pink, then drain them and set aside on paper towels.
3. Discard most of the oil, reserving one to two tablespoons. Put the oil in a small fry pan or pot. Add the chili pepper pieces and sugar, and stir-fry for one minute before adding the evaporated milk, butter, curry powder, and turmeric. Stir well, then add the shrimp and mashed salted egg yolks and stir-fry for one minute until the shrimp are coated with egg yolks, then serve.

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