Baked Potato Wedges and Shrimp with Salted Egg Yolk
American sour cream and chive potato wedges 100 grams | Large shrimp 6 |
Salad oil 15 grams | Salted egg yolk sauce 1 scoop |
Garlic Crispy A little | Cooking wine A little |

Step 1
Here’s a picture of the finished product first
Step 2
Ingredients preparation
Step 3
Thaw the shrimps, add a spoonful of cooking wine, marinate for 10 minutes, and bake the potato wedges in the air fryer for 20 minutes.
Step 4
Blot the marinated shrimps with kitchen paper
Step 5
Heat the pan, add a spoonful of salad oil, add the shrimp, and fry slowly over low heat
Step 6
Fry until it is like this, take it out and set aside
Step 7
Leave some oil in the pot and add a spoonful of salted egg yolk sauce
Step 8
Stir-fry over low heat until dense little bubbles appear in the salted egg yolk sauce
Step 9
Add potato wedges and shrimps and stir-fry quickly
Step 10
When all the salted egg yolk sauce is coated on the ingredients, add a spoonful of garlic paste, stir-fry evenly, and take it out of the pan!
Step 11
It tastes particularly good! Cooking Tips for Baked Potato Wedges and Shrimp with Salted Egg YolkAmerican sour cream and chive-flavored potato wedges are inherently salty, and salted egg yolk sauce is also salty, so there is no need to add additional salt to this dish!