Salted Egg Yolk Pasta with Shrimp

Salted Egg Yolk Pasta with Shrimp

Category, , DifficultyBeginner

This salted egg yolk pasta with shrimp is creamy, savory, and bursting with flavor. It's a delightful dish that's sure to impress your family and friends at any meal.

Prep Time10 minsCook Time40 minsTotal Time50 mins
Yields1 Serving
Pasta
 150 g spaghetti
 20 g olive oil
 1 tsp sugar
 ½ tsp salt
Salted Egg Yolk Sauce
 12 medium sized shrimp
 2 tsp sugar
 1 pinch salt
 30 g garlic cloves
 20 g olive oil
 60 g unsalted butter
 1 red chili pepper, chopped (optional)
 8 salted egg yolks
 1 sprig curry leaves
 150 g whipping cream
 50 g milk
 ½ tsp salt, plus extra for marinate shrimp
 1 pinch pepper
 1 fresh parsley, chopped, for garnish (optional)
Pasta
1

Place water, 15g olive oil, sugar and ½ tsp of the salt into mixing bowl and bring to the boil using kettle mode | 100ºC OR 10 min | 100°C | Speed 1.

2

Add spaghetti through hole in mixing bowl lid and cook time indicated on package | Varoma | ⤺ speed 1, without measuring cup. Meanwhile, place the salted egg yolk into Varoma dish and cover the lids. After all the pasta go into the mixing bowl, place the Varoma set on top to steam the salt egg yolks.

3

Remove the Varoma dish, transfer the salted egg yolks into a bowl. Drain spaghetti through Varoma dish and transfer into thermal serving bowl. Add 5g olive oil onto the pasta and mix well with spatula and keep warm. Quickly rinse mixing bowl in cold water.

Salted Egg Yolk Sauce
4

Peel and devein the shrimp (reserve the heads). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

5

Place the garlic into Thermomix® mixing bowl, peel and chop 5 sec | ⤺ Speed 4.5. Remove the garlic skin, scrape down sides of mixing bowl with spatula.

6

Add oil and butter in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

7

Add the shrimp heads into the mixing bowl and sauté for 4 min | 120°C | ⤺ Speed Spoon. Meanwhile, smash the salted egg yolked slightly using a fork and set aside.

8

Remove the shrimp heads. Add chillies (optional), salted egg yolk and curry leaves, sauté 5 min | 120°C | Speed 2 without measuring cup.

9

Add prawn, sauté 5 min | 120°C | ⤺ Speed spoon.

10

Add cream, milk, 1/2 tsp salt and 1 tsp sugar without measuring cup, cook 3 min | Varoma | ⤺ Speed Spoon.

11

Add the cooked pasta into the mixing bowl, toss it well with the sauce using the spatula. Transfer to a serving plate. Serve immediately, garnished with parsley and sprinkled with extra pepper.

Ingredients

Pasta
 150 g spaghetti
 20 g olive oil
 1 tsp sugar
 ½ tsp salt
Salted Egg Yolk Sauce
 12 medium sized shrimp
 2 tsp sugar
 1 pinch salt
 30 g garlic cloves
 20 g olive oil
 60 g unsalted butter
 1 red chili pepper, chopped (optional)
 8 salted egg yolks
 1 sprig curry leaves
 150 g whipping cream
 50 g milk
 ½ tsp salt, plus extra for marinate shrimp
 1 pinch pepper
 1 fresh parsley, chopped, for garnish (optional)

Directions

Pasta
1

Place water, 15g olive oil, sugar and ½ tsp of the salt into mixing bowl and bring to the boil using kettle mode | 100ºC OR 10 min | 100°C | Speed 1.

2

Add spaghetti through hole in mixing bowl lid and cook time indicated on package | Varoma | ⤺ speed 1, without measuring cup. Meanwhile, place the salted egg yolk into Varoma dish and cover the lids. After all the pasta go into the mixing bowl, place the Varoma set on top to steam the salt egg yolks.

3

Remove the Varoma dish, transfer the salted egg yolks into a bowl. Drain spaghetti through Varoma dish and transfer into thermal serving bowl. Add 5g olive oil onto the pasta and mix well with spatula and keep warm. Quickly rinse mixing bowl in cold water.

Salted Egg Yolk Sauce
4

Peel and devein the shrimp (reserve the heads). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

5

Place the garlic into Thermomix® mixing bowl, peel and chop 5 sec | ⤺ Speed 4.5. Remove the garlic skin, scrape down sides of mixing bowl with spatula.

6

Add oil and butter in mixing bowl then chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.

7

Add the shrimp heads into the mixing bowl and sauté for 4 min | 120°C | ⤺ Speed Spoon. Meanwhile, smash the salted egg yolked slightly using a fork and set aside.

8

Remove the shrimp heads. Add chillies (optional), salted egg yolk and curry leaves, sauté 5 min | 120°C | Speed 2 without measuring cup.

9

Add prawn, sauté 5 min | 120°C | ⤺ Speed spoon.

10

Add cream, milk, 1/2 tsp salt and 1 tsp sugar without measuring cup, cook 3 min | Varoma | ⤺ Speed Spoon.

11

Add the cooked pasta into the mixing bowl, toss it well with the sauce using the spatula. Transfer to a serving plate. Serve immediately, garnished with parsley and sprinkled with extra pepper.

Salted Egg Yolk Pasta with Shrimp
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