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Crispy Salted Egg Yolk Shrimp with Curry Leaves

Golden, crispy shrimp coated in rich salted egg yolk sauce with fragrant curry leaves. A beloved zi char dish that's surprisingly easy to make at home.

Janelle

By Janelle

Updated: March 18, 2026

Why I Love This Recipe

Salted egg yolk shrimp is a quintessential zi char dish that has captured hearts across Singapore and Malaysia. This indulgent creation features perfectly fried shrimp coated in a velvety, golden sauce made from salted egg yolks, creating an irresistible combination of crispy textures and umami-rich flavors. The dish gained popularity in the 1990s as part of the salted egg yolk trend that swept through Southeast Asian cuisine. What makes this dish truly special is the contrast between the crispy, light batter on the shrimp and the creamy, savory coating that clings to every piece. The addition of curry leaves and chili provides aromatic depth and a subtle heat that balances the richness of the egg yolks. While it may seem like restaurant magic, this dish is surprisingly achievable at home with the right technique. The key lies in properly preparing the salted egg yolks and maintaining the right oil temperature for frying.

  • •Restaurant-quality results – Achieve that perfect golden coating and crispy texture at home
  • •Umami explosion – Rich salted egg yolks create an incredibly savory and satisfying flavor
  • •Impressive presentation – Golden shrimp look stunning and always wow dinner guests
  • •Quick cooking time – Ready in under 30 minutes once ingredients are prepped
  • •Addictive texture – Crispy exterior with tender shrimp inside, coated in creamy sauce

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 500 g medium shrimp (peeled, deveined, tails on)
  • 60 g cornstarch (for coating)
  • 30 g plain flour
  • 1 large egg white
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 6 pieces salted egg yolks (cooked, mashed)
  • 30 g butter
  • 60 ml evaporated milk
  • 1 tsp sugar
  • 15 pieces curry leaves (fresh)
  • 2 pieces bird's eye chili (sliced)
  • 500 ml vegetable oil (for deep frying)

Step-by-Step Instructions

  1. 1

    Pat shrimp completely dry with paper towels and season with salt and white pepper. Let sit for 10 minutes to allow seasoning to penetrate. Meanwhile, steam the salted egg yolks for 8-10 minutes until firm, then mash with a fork until smooth.

    ~10 min

    Tip: Dry shrimp ensures better batter adhesion
  2. 2

    In a bowl, whisk together cornstarch and plain flour. In another bowl, lightly beat the egg white until foamy. Dip each shrimp first in egg white, then coat thoroughly in the flour mixture, shaking off excess.

    ~5 min

    Tip: Don't overbeat egg white - just until foamy
  3. 3

    Heat oil in a wok or deep pan to 170°C (340°F). Test with a small piece of batter - it should sizzle and float immediately. The oil temperature is crucial for achieving the perfect crispy texture without overcooking the shrimp.

    ~5 min

    Tip: Use a thermometer for accuracy
  4. 4

    Carefully add shrimp to hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. The shrimp should be light golden and crispy on the outside.

    ~6 min

    Tip: Work in small batches for even cooking
  5. 5

    In a clean wok or large pan, melt butter over medium-low heat. Add mashed salted egg yolks and stir constantly for 1-2 minutes until fragrant and slightly bubbling. The mixture should be smooth and creamy.

    ~2 min

    Tip: Keep heat low to prevent burning
  6. 6

    Gradually add evaporated milk while stirring continuously to create a smooth, creamy sauce. Add sugar and stir until dissolved. The sauce should coat the back of a spoon and have a rich, golden color.

    ~2 min

    Tip: Add milk slowly to prevent curdling
  7. 7

    Add the fried shrimp to the salted egg yolk sauce and toss gently to coat evenly. Work quickly to maintain the crispiness of the batter while ensuring each shrimp is well-coated with the golden sauce.

    ~1 min

    Tip: Toss quickly to maintain crispiness
  8. 8

    Add curry leaves and sliced chilies to the wok and toss for 30 seconds until fragrant. The curry leaves should sizzle and become aromatic, adding their distinctive flavor to the dish.

    ~1 min

    Tip: Curry leaves will splatter, be careful
  9. 9

    Immediately transfer to serving plate and serve hot while the coating is still crispy. Garnish with additional curry leaves if desired. The dish is best enjoyed immediately for optimal texture contrast.

    ~1 min

    Tip: Serve immediately for best texture

How Do I Know It's Ready?

Shrimp are done when they turn pink and opaque, and the batter is golden brown and crispy. The coating should not be too dark as this indicates overcooking. The salted egg yolk sauce should be smooth and coat the shrimp evenly without being too thick or too thin.

Frequently Asked Questions

Yes, but thaw completely and pat very dry before use. Frozen shrimp often contain more moisture which can affect the batter adhesion and cause oil splatter. Allow extra time for patting dry and consider placing them on paper towels in the refrigerator for 30 minutes before coating.

Final Thoughts

I hope you enjoy making this Crispy Salted Egg Yolk Shrimp with Curry Leaves as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!