Spicy Salted Egg Yolk Seafood Pasta
A decadent fusion pasta featuring silky spaghetti tossed in a rich umami packed salted egg yolk sauce with succulent shrimp and a kick of birds eye chili.
This dish is a celebrated example of modern fusion cuisine blending Italian pasta techniques with the distinctive golden sand texture of Asian salted egg yolk. The addition of white wine and whipping cream elevates the sauce to a restaurant quality finish while birds eye chilies provide a sharp necessary contrast to the rich savory flavors.
Ingredients
- 500 g spaghetti
- 300 g raw shrimp (peeled and de-veined)
- 3 tbsp salted egg yolk powder
- 3 cooked salted egg yolks (crumbled)
- 1 small onion (finely chopped)
- 3 birds eye chilies (sliced)
- 50 ml white wine
- 100 ml chicken broth
- 50 ml whipping cream
- 2 tbsp soybean oil
- 1 tbsp olive oil
- to taste salt
- optional fine sugar (for garnish)
- optional tomato sauce (for garnish)
- optional toasted shallots
- to taste fresh basil leaves
Instructions
- 1Season the pasta water
Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt and a splash of soybean oil. The salt seasons the pasta from the inside out, while the oil helps prevent the strands from sticking together during the boiling process.
Tip: Wait until the water is fully boiling before adding the salt to ensure it dissolves quickly and doesnt sit at the bottom of the pot. - 2Cook the spaghetti
Carefully add the dry spaghetti into the boiling water. Push the strands down gently to ensure they are completely submerged. Boil the pasta for about 7 minutes, or until it reaches an al dente texture with a slight bite in the center.
Tip: Stir the pasta occasionally during the first two minutes of cooking to prevent clumping. - 3Oil the spaghetti
After boiling the spaghetti for 7 minutes, drain the water and transfer the pasta to a tray. Drizzle generously with olive oil and toss thoroughly. This prevents the strands from sticking together while you prepare the seafood sauce.
Tip: Tossing with oil while the pasta is still hot helps create a light coating that maintains the texture of the spaghetti. - 4Sauté the aromatics
Heat a small amount of oil in a clean pan or wok. Add the finely chopped onions and sliced birds eye chilies. Sauté over medium heat, stirring frequently, until the onions become translucent and the mixture is highly fragrant.
Tip: If the onions start to brown too quickly, lower the heat to allow their natural sweetness to develop without burning the chilies. - 5Add the fresh shrimp
Once the aromatics are soft, add the raw, peeled shrimp into the pan. Toss them with the onions and chilies so they are evenly coated in the flavorful oil. Stir-fry for a minute or two until they start to turn pink.
Tip: Use high heat for this step to quickly sear the shrimp and lock in their natural juices. - 6Deglaze with white wine
Pour a splash of white wine around the hot edges of the pan to deglaze lifting any browned bits and infusing the seafood with a sophisticated aroma as the alcohol evaporates.
Tip: Pouring the wine around the edges instead of directly on the food allows it to heat up faster and steam off the alcohol more efficiently. - 7Add the salted egg yolk base
Introduce the salted egg yolk crumbles and the golden yolk powder into the pan with the shrimp. Stir fry immediately to ensure the yolks are evenly distributed and begin to melt into the flavored oil.
Tip: Watch the heat carefully as salted egg yolk can burn quickly. Keep the mixture moving until it becomes fragrant and bubbly. - 8Create the foamy sauce
Continue to sauté the salted egg yolk mixture over medium heat. Stir constantly until the sauce becomes light, bubbly, and foamy. This aeration is crucial for the signature sand-like creamy texture of the dish.
Tip: Keep the heat at medium; if the pan is too hot, the egg yolk powder can burn and become bitter instead of foamy. - 9Combine pasta and sauce
Once the salted egg yolk sauce is perfectly bubbly and fragrant, add the cooked spaghetti directly into the pan. This allows the pasta to immediately begin absorbing the savory, golden sauce.
Tip: Ensure the pasta is well-drained before adding it so you dont dilute the richness of the egg yolk base. - 10Emulsify with chicken broth
With the spaghetti in the pan, pour in the chicken broth and season with a pinch of salt. Toss vigorously so the broth emulsifies with the salted egg yolk, and let it simmer for 2 minutes to allow the pasta to absorb the savory flavors.
Tip: If the pasta looks too dry, add an extra tablespoon of broth or pasta water to maintain a silky consistency. - 11Finish with cream for a velvety texture
Just before plating add a splash of whipping cream. Give the pasta a final gentle toss over low heat until the sauce reaches a rich velvety consistency and a bright golden sheen.
Tip: Do not boil the sauce vigorously after adding the cream as it might break. A gentle toss to incorporate the richness is all you need. - 12Plate and garnish
Using kitchen tongs, twirl the spaghetti into a neat nest on a dark serving plate. Top with the sautéed shrimp and garnish with fresh basil, toasted shallots, and a squeeze of tomato sauce. For a final professional touch, add a light dusting of fine sugar on the rim of the plate.
Tip: Twirling the pasta against the side of the pan or a large spoon before releasing it on the plate helps achieve that classic restaurant-style spiral.
