Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )


Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )
For 2 Serving

Ingredients
  • 8-10 medium-sized shrimps, cleaned, shelled
  • 1/2 cup wheat flour (or all purpose flour), dissolved in water
  • 1/2 teaspoon baking powder
  • 5 garlic cloves, minced
  • 3 coriander roots, coarsely chopped
  • 1 red pepper (green or yellow), cut into pieces
  • 1/2 teaspoon, black peppercorn
  • 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon roasted chili paste
  • cooking oil



Preparations

1. Mix together wheat flour, baking powder and water. Stir until mixed well, then add prepared shrimps. Set aside.
2. Heat oil in a wok over medium heat. Add shrimps (already dip in flour mixture) and fry until golden and crispy. Remove, drain and set aside.
3. Grind chopped garlic, coriander roots, and black peppercorns in a mortar and pound until mixed thoroughly (or using food processor). Then heat oil in a wok over medium heat and add the ground mixture and roasted chili paste. Stir fry until golden and aromatic.
4. Add egg yolk sauce, pepper and deep fried shrimp, and season with salt and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Serve immediately with hot steamed rice.