This hit the spot for my week-long hankering for salted egg anything. I was nervous about how my boys would take to it, given the flavour profile is a tad more exotic than the dishes I usually serve them. But fortunately, they both loved it. My son, with a touch of theatrical flair, exclaimed, "Oh Mom, this is SO GOOD!." And that's good enough for me. <3 Caveat: this recipe is something I sort of just "threw together" and hoped would turn out good. Don't be afraid to experiment in the kitchen--it's the best place to do it. ;)
INGREDIENTS:
1 TBS butter
1 TBS avocado oil
1 TBS avocado oil (for the veggies)
4-5 salted egg yolks
2 cups shredded purple cabbage
about 1/2 lb of shrimp (deveined and shelled)
about 1 1/2 cups of shelled and bearded mussels
2 garlic cloves, minced
1/2 cup coconut milk, unsweetened
1 cup diced bell peppers
dash of paprika and black pepper to taste
*optional: steamed rice or low-carb noodles
DIRECTIONS:
In a skillet over medium heat, take 1 TBS of oil and sauté the cabbage and bell peppers until cabbage is nearly cooked through but still has a crunch to it. Set aside and use the same pan for the next step.
In the same pan, heat the remaining 1 TBS oil and melt the butter (the oil keeps the butter from melting). Add garlic and cook until fragrant. Add in the salted eggs and mash it with the back of a spoon and mix it well with the butter and garlic. Pour in the coconut milk a little at a time to incorporate the flavours.
Add in the mussels and shrimp and let simmer until shellfish are both cooked. Then add your veggies back and toss together well. Adjust the taste by adding more coconut milk, or if you want more saltiness, you may even chop up some of the salted egg white and add it to the mixture. Serve over freshly-cooked rice or a heap of low-carb noodles. This is what I used for this dish.