Peel and de-vein the shrimp and cut them into small pieces. Wash and pat dry the sliced shrimp meat.
Squeeze the shrimp tomalley from the heads; add it to the shrimp.
On a cutting board, use a knife to mince the shrimp together with the tomalley. Set aside.
Split the hard-boiled salted duck eggs in half with a knife, then separate the yolks from the egg whites with a spoon. Cut the egg whites into small pieces and set aside.
Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not allow the cream to separate into fat.
Add the egg yolks and egg whites and continue to cook until the yolks have dissolved into a yellowish creamy consistency. Stir constantly and be careful not to let the coconut cream separate into fat!
Add the minced shrimp and the shallots and keep simmering until the shrimp meat is fully cooked.
When the shrimp are cooked, taste and season to a sour-salty-sweet profile. Start by adding fish sauce; when you are satisfied with the saltiness, add double the amount of fish sauce in palm sugar and tamarind paste. Taste and adjust the flavors.
Turn off the heat and mix in the coriander leaves and bruised bird’s eye chilies.
Pour into a serving bowl, and garnish with thinly sliced three colored chilies – red, green and yellow – along with sliced shallots and a drizzle of the thickened coconut cream.
Serve with:
Fresh vegetables, grilled catfish or fried snakehead fish.