Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 shallots, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 Thai chili peppers, stemmed and minced
  • 1 cup evaporated milk
  • 6 salted egg yolks, mashed
  • 1/2 teaspoon sugar
  • salt to taste

Instruction

  • Trim tendrils of shrimp and rinse under cold water. In a colander, drain very well.
  • In a wide pan over medium heat, heat butter and oil.
  • When butter begins to melt, Add shallots, garlic, and chili peppers. Cook, stirring regularly, for about 1 minute or until softened.
  • Reduce heat, add evaporated milk, and bring to a simmer.
  • Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened.
  • Add sugar and season with salt to taste.
  • Add shrimp and cook, stirring occasionally, until color changes to pink and the sauce thickens.
  • Remove from heat and serve hot.