Singapore’s salted egg shrimp recipe is simple to prepare and flavorful. It’s a creamy, savory, and spicy seafood dish you will love when it’s cooked in milk, salted egg yolks, and spices.
Salted egg shrimp
Are you looking for a new way of enjoying shrimp? Salted egg shrimp can quickly and easily elevate your favorite crustacean to a meal worthy of all your guests. This recipe is quick and easy, but it tastes like you worked all day in the kitchen.
Combining evaporated milk and salted egg yolks with shrimp may sound odd, but it works! The sauce is thickened with chili peppers, garlic, shallots, and chili peppers to maximize shrimp flavor.
This Singaporean dish is a must-try! You should make sure the rice is hot and steamy. I’m sure you’ll be grateful later.
Tips for Cooking
- Fresh shrimp is the best choice for the best flavor.
- Peeled shrimp can be used, but head-on is the best way to get maximum flavor. You can easily remove the shrimp shell by inserting a toothpick at its base and gently pulling the black intestinal tract.
- Drain the shrimp well so the liquid doesn’t make the dish more watery.
- Cook the milk mixture until it is incorporated. Do not boil the sauce, as it may curdle or separate.
- Do you not have any evaporated milk? You can also use heavy or all-purpose cream.
- Reduce the number of chili peppers used or remove the seeds from the chili peppers before you chop.
Itlog na marat is a popular Singapore-style shrimp recipe that only uses yolks. This is especially surprising considering how much they cost at Seafood City ($4 per package). You might save the white part to make puto or bibingka or mix it with tomatoes and roasted eggplant to create a delicious Salad.
Do you want a steady supply of salted eggs? Follow my simple tutorial to make salted eggs yourself!
Serving suggestions
- Serve with hot steamed rice as the main course for lunch or dinner.
- Like most seafood dishes, salted egg shrimp are best when freshly cooked. They tend to become more challenging if overcooked.
Instructions for storage and reheating
- The remaining leftovers can be transferred to a sealed container and kept in the fridge for up to three days. The dish is not suitable for freezing due to its nature and ingredients.
- Place the saucepan on medium heat. Heat and stir until warm. Add a little evaporated milk or cream to adjust the seasonings if the sauce has dried.
My mom’s shrimp recipe with oyster sauce is another delicious option. Another Filipino classic is halabos nua hipon.
Salted Eggs Shrimp Recipe
This is a new food trend that you should try! Salted Egg Shrimp is creamy and spicy.
Quick Overview of Recipe
- Prep time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Main Entree
Ingredients
- 1 lb large shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, peeled. Finely chopped
- 2 cloves of garlic, peeled.
- 2 Thai chili peppers, stemmed & minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- 1/2 teaspoon sugar
- Salt to taste
Cooking steps & Instructions
- Remove shrimp tendrils and rinse under cold running water. Drain very well in a colander
- Heat butter and oil in a large pan on medium heat.
- Once the butter has melted, add shallots and garlic. Stir frequently for approximately 1 minute or until the butter is melted.
- Reduce heat and add evaporated milk. Bring to a boil.
- Continue to cook the salted egg yolks, mashing them with a spoon for approximately 1 minute or until they thicken slightly.
- Season with salt and sugar.
- Stir in the shrimp, and cook until the color changes to pink. The sauce will thicken.
- Take out of the heat and serve immediately.
Notes
- Peeled shrimp can be used, but head-on is the best way to get maximum flavor. You can easily remove the shrimp shell by inserting a toothpick at its base and gently pulling the black intestinal tract.
- Drain the shrimp well so the liquid doesn’t make the dish more watery.
- Cook the milk mixture until it is incorporated. Do not boil the sauce, as it may curdle or separate.
- Do you not have any evaporated milk? You can also use heavy or all-purpose cream.
- Reduce the number of chili peppers used or remove the seeds from the chili peppers before you chop.
Nutrition Information
- Calories: 382kcal
- Carbohydrates 11g
- Protein: 32g
- Fat: 23g
- Saturated Fat 10g
- Cholesterol 612mg
- Cholesterol 612mg
- Potassium 356mg
- Fiber 1g
- Sugar: 8g
- Vitamin A: 735IU
- Vitamin C: 11mg
- Calcium: 374mg
- Iron: 3mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
