Breakfast & Brunch
This shrimp with salted egg Chinese recipe delivers the perfect balance of crispy shrimp and creamy, briny salted egg yolk that defines Chinese wok-fried classics.
The secret lies in a quick marinade that tenderizes the shrimp while preparing the salted egg for its star moment—silky yolk that melts into every bite.
I first discovered this dish in a dim sum restaurant in Guangzhou, where the contrast of textures and flavors made it impossible to stop eating.
The recipe begins with shrimp that develop a crispy exterior from high-heat wok-frying, while the salted egg—marinated in soy sauce and sesame oil—provides a rich, umami depth. Cantonese-style preparations often include light seasoning with garlic and ginger, while Sichuan versions might add chili oil for heat.
The dish pairs beautifully with steamed jasmine rice or pickled vegetables to balance the richness.
What makes this recipe special is the harmony of techniques: quick cooking preserves the shrimp's texture, and the salted egg yolk adds a luxurious creaminess that transforms a simple dish into something extraordinary.
The aroma of garlic and sesame oil fills the kitchen, while the final presentation—shrimp nestled beside the yolk—is pure visual appeal.
Whether you're serving this as a brunch centerpiece or a weeknight dinner, the dish delivers restaurant-quality results with minimal effort. The key is confidence in the wok-frying technique—once mastered, you’ll achieve that signature crispiness every time. Let’s get cooking!
Ingredients for shrimp with salted egg chinese
Crispy shrimp and briny salted egg yolk create this Cantonese classic's signature harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled, Deveined) 🦐 | 1 ½ lb | Raw, headless, tail-on preferred |
| Salted Eggs (Chinese Century Eggs) 🥚 | 2 whole | Whole, hard-boiled, brined |
| Light Soy Sauce 🥄 | 2 tbsp | For shrimp marinade |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Ginger 🧅 | 1 inch | Unpeeled, sliced thin |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Vegetable Oil 🫒 | ½ cup | High smoke point |
| White Peppercorns 🌶️ | ½ tsp | Ground, for seasoning |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
The shrimp must be fresh and uniform in size—Asian markets often carry the best quality, especially frozen shrimp labeled 'wok-fry' or 'crispy'. Look for plump, translucent tails and avoid any with a fishy odor. Salted eggs are the star, so authentic Chinese grocery stores carry the best—brands like Lai Sun or Golden Gate are reliable. Fresh ginger should be firm and aromatic; if it smells musty, skip it. The cornstarch is non-negotiable for that signature crunch—Bob's Red Mill brand works perfectly. For sesame oil, Kadoya or La Choy are excellent choices, offering that nutty aroma without overpowering.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor will differ slightly. Substitute white miso paste for soy sauce if needed, but reduce to 1 tbsp—it's saltier. Fresh ginger unavailable? Powdered ginger at half the amount (0.5 tsp) mimics the warmth. For the salted egg, if you can't find whole eggs, substitute 2 tbsp high-quality salted egg yolk paste (available at Asian markets) mixed with 1 tsp water. The green onions can be swapped for chives, though they lack the mild onion bite. Always toast your sesame seeds in a dry pan for 30 seconds—this enhances their aroma significantly.
Store shrimp in the fridge for up to 2 days if uncooked, but cook immediately for best texture. Salted eggs keep unrefrigerated for 1 month in a cool, dark place—once opened, transfer the yolk to an airtight container and refrigerate for up to 1 week. Leftover shrimp reheats beautifully in a steamer basket for 2-3 minutes at high heat. The rice should be steamed just before serving—jasmine rice loses its aroma when reheated. Garnish with toasted sesame seeds and green onions right before eating to preserve freshness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss shrimp and salted egg yolks in a hot pan with garlic and a splash of soy sauce. The sesame oil finishes it all in seconds, and boom: dinner’s ready.
- Umami Bomb: That salted egg yolk? It’s the star—creamy, briny, and bursting with flavor in every bite. The garlic and light soy sauce balance it perfectly, giving the shrimp a punch that’s addictive (I’ve caught myself sneaking seconds).
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The shrimp stays tender, the salted egg adds richness, and it reheats like a dream. Honestly, my coworkers think I’m a gourmet chef when I pull this out midweek.
- Budget Win: Shrimp and salted eggs stretch far, and the ingredients won’t break the bank. A single batch feeds four, and leftovers? They’re even better cold—great for quick lunches or last-minute takeout cravings. (Yes, even on a Tuesday night.)
Step-by-step instructions for crispy wok-fried shrimp with salted eggs
Master this technique and you'll achieve restaurant-quality texture—crispy shrimp with velvety salted egg yolk.
Prepare the Shrimp for Maximum Crispiness
Pat the 1.5 lb large shrimp (peeled, deveined) completely dry with paper towels—this is critical for crispy coating. In a bowl, toss the shrimp with 2 tbsp light soy sauce and 0.5 tsp ground white peppercorns until evenly coated. Let them marinate for 15 minutes at room temperature while you prepare the remaining ingredients.
Here's the thing—wet shrimp will steam instead of sear. The marinade not only seasons but also helps the cornstarch adhere better. I like to work in batches if needed, but keep them at room temperature so they cook evenly.
Create the Salted Egg Yolk Sauce
Peel the 2 whole salted eggs (Chinese century eggs) and separate the yolks from the whites. Place the yolks in a small bowl and mash them with a fork until smooth. Add 1 tbsp sesame oil and mix well—this creates the signature silky sauce that binds everything together.
The salted egg yolk should be completely smooth with no visible streaks. If it's too thick, add 1 teaspoon water to achieve a pourable consistency. This sauce is what transforms a simple shrimp dish into something extraordinary—don't skip the mashing step.
Build the Wok-Fried Shrimp Foundation
Heat 0.5 cup vegetable oil in a wok or large skillet over medium-high heat until it shimmers (350°F). Add the 4 cloves minced garlic and 1 inch sliced fresh ginger (unpeeled), cooking for 30 seconds until fragrant. This aromatics base forms the flavor foundation.
Add the marinated shrimp in a single layer—don't overcrowd. Cook undisturbed for 1-2 minutes until the bottoms turn opaque and golden brown. This initial sear creates that coveted crispy texture. If they stick, your oil isn't hot enough—let it recover before proceeding.
Coat and Finish the Shrimp
Sprinkle 2 tbsp cornstarch evenly over the shrimp and toss vigorously for 30 seconds to coat completely. The cornstarch will puff slightly as it absorbs the oil, creating that signature crispy texture. Cook for another 1-2 minutes until the shrimp are deep golden brown and crispy all over.
Remove the shrimp to a plate and set aside. The residual heat will continue cooking them slightly—this is normal. Don't be tempted to overcook them here; they'll finish in the sauce. The cornstarch coating should be crackly when you press it gently with chopsticks.
Combine and Garnish for Presentation
Return the wok to medium heat and add the mashed salted egg yolk mixture. Stir constantly for 1-2 minutes until it begins to thicken slightly. Add the cooked shrimp back to the wok and toss everything together for 30 seconds to coat the shrimp evenly in the sauce.
Garnish with 3 whole sliced green onions and 1 tbsp toasted sesame seeds just before serving. The sesame seeds add a nutty crunch that contrasts beautifully with the crispy shrimp and silky yolk sauce. Serve immediately over 1.5 cups cooked jasmine rice while everything is hot.
Pro Tips For Making Shrimp With Salted Egg Chinese
- Pat Dry Shrimp: Skip the paper towel—use a clean kitchen towel and press hard for 2 full minutes. Wet shrimp = steamed shrimp, and you want that crispy garlic-sesame crust. I learned this the hard way after making a batch that turned out soggy despite high heat.
- Cut Eggs Thin: Slice salted egg yolks paper-thin (almost translucent) so they melt into the sauce instead of sitting as chunks. Use a sharp knife and angle it low—this recipe isn’t about presentation, but it is about flavor distribution. Thick slices = chewy bits; thin = silky integration.
- Stir-Fry in Batches: Cook shrimp in 2 batches if your pan is crowded—even with high heat, overloading steams them instead of searing. I used to ignore this and ended up with pale, rubbery shrimp. A minute apart per batch makes all the difference for that wok-hei finish.
- Bloom Garlic First: Sauté minced garlic in sesame oil for exactly 10 seconds until fragrant but not brown—this stops it from turning bitter in the soy sauce. Add shrimp immediately after; lingering garlic = harsh flavor. Sounds picky, but it’s the thing that keeps this dish from tasting like a shortcut.
Serving suggestions for shrimp with salted egg chinese
Steamed Jasmine Rice
This dish shines brightest when served over steamed jasmine rice—its floral aroma complements the savory shrimp and salted egg perfectly. Cook 1.5 cups uncooked jasmine rice with 2 cups water in a rice cooker or heavy pot, bringing to a boil then simmering covered for 15 minutes off heat.
Fluff with a fork before serving to highlight its delicate grains. 🍚
Pickled Vegetable Sides
Balance the richness with quick-pickled vegetables like cucumber, carrot, and daikon radish in a rice vinegar, sugar, and chili flake marinade. Slice thin, soak in the mixture for 30 minutes, then drain before serving. The tangy crunch cuts through the shrimp's richness beautifully.
Hot Mustard Greens
For a Cantonese-inspired side, stir-fry 2 cups baby bok choy with 1 tsp sesame oil, 1 clove minced garlic, and a splash of light soy sauce for 2 minutes until wilted. The earthy greens add a fresh contrast to the dish's umami flavors.
Scallion Pancakes
Crispy scallion pancakes make an excellent accompaniment. Use store-bought Chinese scallion crepes or make your own by rolling 1 cup flour, ½ cup water, and 2 tbsp oil into a thin sheet, brushing with egg wash, and pan-frying until golden. Slice into triangles for serving.
Tea Pairings
Pair your meal with a light oolong tea like Tie Guan Yin or jasmine tea to cleanse the palate between bites. The tea's floral notes harmonize with the dish's savory-sweet balance. For a non-alcoholic option, green tea works beautifully too.
Garnish Like a Pro
Finish each serving with toasted sesame seeds and sliced green onions for color and texture. The sesame seeds add nutty depth, while the onions bring a fresh, mild onion bite that brightens every mouthful. Garnish just before serving to keep toppings crisp. ✨
Nutrition facts
Frequently asked questions
Can I substitute regular eggs for salted eggs in this recipe?
No, salted eggs are essential for the authentic flavor and texture. The briny, creamy yolk is what makes this dish special. For a similar effect, you could use 2 tbsp salted egg yolk paste (available at Asian markets) mixed with 1 tsp water, but it won't be exactly the same. If you're desperate, hard-boiled quail eggs with a pinch of salt might work in a pinch, but the flavor will be very different.
How do I get the shrimp extra crispy like in restaurants?
The secret is in the cornstarch coating and high heat! Pat the shrimp completely dry, toss with cornstarch, and cook in small batches over medium-high heat until golden brown. Use a wok or cast-iron skillet for even heat distribution, and don't overcrowd the pan. The key is cooking undisturbed for 1-2 minutes per side until the coating is crackly.
Can I make this dish ahead of time?
Not ideal, but you can prep components in advance. Marinate the shrimp and mash the salted egg yolk up to 2 days ahead, storing separately in the fridge. Cook the shrimp fresh when ready to serve, then toss with the yolk sauce just before eating. The texture won't be as crispy if made ahead, but the flavors will still be delicious. Garnish with fresh sesame seeds right before serving.
What's the difference between Cantonese and Sichuan versions?
The Cantonese version is lighter, focusing on the shrimp's natural sweetness and the salted egg's briny richness. A Sichuan version would include chili oil, Sichuan peppercorns, and sometimes fermented black beans for extra depth. Both use the same core ingredients, but the Sichuan style adds heat and complexity. Try adding 1 tsp chili oil at the end for a quick Sichuan twist!
Why did my shrimp turn rubbery instead of crispy?
Overcooking or wet shrimp are the most common culprits. Always pat shrimp dry before coating and cook only until golden brown (1-2 minutes per side). If they're still rubbery, they need more heat and less time. Next time, use a meat thermometer—shrimp should reach 145°F internally. Also, make sure your oil is hot enough before adding the shrimp.