Trim the tendrils from your shrimp and rinse them under cold running water. Place in a colander and drain very well - this step is crucial to prevent excess water from diluting your beautiful sauce.

Heat the butter and oil in a wide pan over medium heat. The combination gives you the best of both worlds - butter for flavor and oil to prevent burning.

When the butter begins to melt and foam, add the finely chopped shallots, minced garlic, and Thai chili peppers. Cook while stirring regularly for about 1 minute until they become fragrant and softened. Don't let them brown too much.

Reduce the heat to medium-low and carefully add the evaporated milk. Bring it to a gentle simmer - never let it boil vigorously or your sauce might curdle.

Add the mashed salted egg yolks to the simmering milk and continue cooking for about 1 minute. Use the back of your spoon to mash any remaining lumps until the sauce becomes slightly thickened and beautifully golden.

Season with sugar and taste for salt. Remember, the salted egg yolks are already quite salty, so add salt sparingly.

Add the drained shrimp to the pan and cook while stirring occasionally. The shrimp will turn pink and the sauce will thicken as the proteins cook - this usually takes 3-5 minutes depending on the size of your shrimp.

Remove from heat immediately once the shrimp are pink and the sauce has thickened. Serve hot over steamed rice.