Udang Telor Asin (Salted Egg Yolk Shrimp)

Here’s a detailed and delicious Udang Telor Asin recipe for two — featuring lightly battered fried shrimp tossed in a rich, savory salted egg yolk sauce with fragrant curry leaves and bird’s eye chilis.

UDANG TELOR ASIN (Salted Egg Yolk Shrimp)

Servings: 2
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: ~35 minutes

 Equipment Needed:

• Mixing bowls

• Wok or deep frying pan

• Slotted spoon or spider strainer

• Paper towels

• Small saucepan or skillet (for sauce)

• Whisk or spoon for stirring

• Knife and cutting board

 Ingredients:

For the Shrimp:

• 200–250g large shrimp, peeled & deveined (tails on or off as preferred)

• 1/4 tsp salt

• 1/4 tsp white pepper

• 1/2 tsp sesame oil (optional)

• 1 egg white (for batter)

• 1/4 cup cornstarch or potato starch

• Oil for deep frying

For the Salted Egg Yolk Sauce:

• 2 cooked salted duck egg yolks (mashed)

• 2 cloves garlic, finely chopped

• 2–3 shallots, thinly sliced

• 3–5 bird’s eye chilis, chopped (adjust for heat)

• 1 sprig curry leaves (about 10–12 leaves)

• 2 tbsp unsalted butter

• 1/4 cup evaporated milk or whole milk

• 1 tsp sugar (optional, to balance saltiness)

• Pinch of salt (taste first — yolks are salty!)

 Preparation Steps:

1. Prep the Shrimp:

• Pat the shrimp dry.

• Marinate briefly with salt, pepper, and sesame oil (~10 minutes).

2. Cook the Salted Egg Yolks:

• If using raw salted eggs, steam or boil the eggs for 10–12 minutes.

• Remove yolks and mash them finely with a fork.

 Cooking Steps:

3. Fry the Shrimp:

• Heat oil in a wok or deep pan (~170–180°C / 340–355°F).

• Lightly coat marinated shrimp in egg white, then toss in cornstarch.

• Deep-fry shrimp in batches until golden and crispy (~2–3 mins).

• Drain on paper towels.

4. Make the Sauce:

• In a separate pan, melt butter on medium-low heat.

• Add garlic, shallots, bird’s eye chilis, and curry leaves. Sauté until aromatic.

• Stir in mashed salted egg yolks. Let it foam up and become grainy and aromatic.

• Add milk slowly, stirring constantly to create a creamy sauce.

• Taste and adjust with sugar or a pinch of salt if needed.

5. Combine and Serve:

• Toss the fried shrimp into the sauce, stir to coat evenly.

• Cook together for 1–2 minutes until the shrimp are fully glazed.

• Serve hot with jasmine rice or as a rich side dish.

 Tips & Variations:

• Crunch factor: Double-fry the shrimp for extra crispiness.

• No salted eggs? Use pre-made salted egg yolk powder (2–3 tbsp) as a substitute.

• Add umami: A touch of chicken stock powder can enhance depth.

• Leafy magic: Don’t skip the curry leaves — they’re essential for fragrance.