Remove the heads and shells from the shrimp. Butterfly the shrimp by cutting deeply along the back and remove the vein. This makes the shrimp balls look bigger. Rinse and pat dry. Usually, you would marinate with salt and pepper, but I skipped this to avoid making it too salty.

Cut the salted eggs in half and scoop out the yolks with a spoon. Place the yolks in a sealed bag and mash them with the back of a knife until smooth.

Heat a pan with a little oil. Sauté the minced garlic until fragrant, then add the shrimp and cook until done. Remove and set aside.

Add a bit more oil to the pan and add the mashed salted egg yolks. Stir in a circular motion until the mixture bubbles. Add the cooked shrimp, turn off the heat, and toss to coat each shrimp evenly with the salted egg yolk. Plate with the broccoli and serve!

Notes:
1. Last time, after the salted egg yolk started to bubble, I added minced garlic, green onion, chili, and salted egg whites to stir-fry together. After trying a high-end version at a social club, I changed the method to fully coat the shrimp balls for a richer flavor.
2. I used three salted egg yolks, which is quite a lot and makes the dish very savory, so I didn’t add extra salt. If you prefer a lighter taste, use fewer yolks. This method gives a more straightforward flavor, but if you like more layers, you can add minced garlic, green onion, and chili as mentioned above.