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[Recipe] Shrimps in Salted Duck Egg Yolk Sauce

I have always loved the taste of salted duck egg, as a salad paired with fresh tomatoes and sliced onions eaten together with rice meals and as a topping in rice cakes such as ensaymada and puto. The first time I have tasted it being used as a sauce in a seafood dish was in Singapore as Salted Duck Egg Yolk Mud Crab dish (I forgot the restaurant). I fell in love with the dish almost immediately. I would seek it out in seafood restaurants in Malaysia. Here is my take on Shrimps in Salted Duck Egg Yolk Sauce. The recipe is surprisingly simple. The first part of cooking flour in butter kinda reminds me of making a bechamel sauce. The addition of taba ng talangka (bottled river crab fat) made the sauce even more flavorful but is not traditionally done (I had that bit of inspiration since I just happen to have some in the fridge). It was my first try at de-veining shrimps so it took longer to prepare than I initially thought. I also did not have any curry leaves on hand but that adds so much more to the overall taste of the dish.

1/2 Kilo Shrimps, deveined (keep the shell and heads if you prefer) and washed
4 Salted Duck Eggs, cooked (Yolk separated from the egg whites) - we will only be using the yolks in this recipe
1 medium onion, diced
1 clove garlic, minced
2 pieces chili, chopped
2 Tablespoons all-purpose flour
2 teaspoons of taba ng talangka (bottled river crab fat)
1/4 cup milk
100 grams butter
1 Tablespoon vegetable oil
A handful of curry leaves, quickly fried in butter for garnish

In a medium-sized saucepan (or a wok if you have it), sauté the onion and garlic in vegetable oil until the onion is caramelized and the garlic is slightly browned. Add the chili, butter, crab fat and flour, and mix thoroughly to cook the flour through. Mix in the salted egg yolk making sure you mash it thoroughly into the pan so it is mixed properly. Add the milk and stir thoroughly. After a few minutes, you will get a thick sauce. Place the shrimps and coat the shrimps with the sauce. Let it simmer for a few minutes with the lid covered to cook the shrimps. Serve hot with a garnishing of curry leaves quickly fried in butter on top.

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