I dreamed up this unusual combination probably from watching too much David Chang on Nexflix.
As delicious as it is, it is a bit off a pain in the butt to make, particularly the yolk. You don’t need to use shrimp with the heads on, but it does make for a better presentation. To eat, simply dip the shrimp in the hot yolk.
What you need:
9-10 whole shrimp, heads and tails on, deveined and cleaned
2 egg yolks, which will need special handling and cooking—warmed for one hour.
What to do:
Fry some shrimp in a skillet about 5 minutes before the yolk is ready.
Cook the egg yolks in a water bath for one hour.
To cook the yolks, heat a sous vide machine or water bath to 142-144 degrees. The idea is to cook the yolk without altering its proteins—in other words, keeping it in semi-liquid form so it flows out onto the plate. Heat for one hour.
Get two pieces of plastic wrap ready, one for each yolk. One egg at a time, crack open the egg and separate the white from the yolk. Carefully put the yolk in the middle of a piece of plastic wrap and make a small pouch that encapsulates the yolk. You can seal the pouch by twisting the top and tying it, which takes some dexterity, or by putting a rubber band around the top enough times to seal everything up.
After warming the yolk for an hour (it will be safe to eat) and your shrimp has been fried and piping hot, plate the shrimp, then plate the yolk, as I have done in the photos. Pierce the yolk and let it flow across the plate. Dip the shrimp in the yolk and enjoy.
Cooking the eggs is a very delicate process, and it may take you a few tries before getting it right.