- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 4 servings
1. To prepare the shrimp, peel and devein them, leaving the tail segments intact, then clean them. Leave them to drain in the strainer placed over a bowl for about 1 hour.
2. While the shrimp are drying, hard-boil the eggs, then cool and peel. Remove the egg whites (to snack on). Using the back of a spoon, press the egg yolks through a fine mesh strainer placed over a bowl. The sieved yolks should resemble sand. Scrape any residue clinging to the bottom of the strainer into the bowl. Reserve.
3. To oil-blanch the shrimp, remove them from the strainer and pat them dry with paper towels, particularly the tails.
4. To make the coating: place the shrimp in a bowl, add all of the coating ingredients, and toss to coat evenly.
5. Heat a wok over high heat for 20 seconds, add the peanut oil and heat to 325˚F. Add the shrimp and their coating and immediately turn off the heat. Using chopsticks, loosen the shrimp to separate them. Cook for about 1 minute, until they turn pink. Turn off the heat, remove the shrimp with a strainer, and drain them over a bowl.
6. Double strain the oil as directed in oil-blanching, then return 1 1/2 Tsp of the strained oil to the wok. Turn the heat to low, add the sieved egg yolks, and cook, stirring for about 1 minute, or until the yolks and the oil combine into a puree. Turn off the heat. Add the shrimp and toss gently with the yolk puree until the shrimp are evenly coated with the puree.
7. Transfer to a heated serving platter and serve.