Singapore-style Salted Egg Shrimp is easy on prep yet big on flavor! Cooked in salted egg yolks, milk, and spices, it’s creamy, savory, and spicy seafood treat you’ll love with steamed rice.
Looking for a new way to enjoy shrimp? Salted egg shrimp is a quick and easy way to level up your favorite crustacean into an impressive meal worthy of guests! It’s ready in under 30 minutes, yet it tastes like you slaved in the kitchen all day.
Salted egg yolks, evaporated milk, and shrimp may seem like an unlikely combination, but it does work! Infused with the flavors of shallots, garlic, and chili peppers, the sauce thickens and coats the plump shrimp for maximum flavor.
This Singapore dish is definitely a culinary adventure you wouldn’t want to miss! Make sure to have the rice hot and steaming. You’ll thank me later.
Cooking tips
- For the best taste, use the freshest shrimp possible.
- Although you can use peeled shrimp, head-on delivers maximum flavor. To easily devein the shrimp without peeling the shell, insert a toothpick at the base of the shrimp and gently pull the black intestinal tract.
- Drain the shrimp well so the excess liquid does not water down the dish.
- Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.
- Don’t have evaporated milk on hand? Heavy or all-purpose cream works, too!
- If you want to temper the heat, use fewer chili peppers or scrape off the seeds before chopping.
This popular Singapore-style shrimp recipe only uses the yolks, and considering how expensive itlog na maalat are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use it as topping for puto and bibingka or toss with tomatoes and roasted eggplant into a delicious salad.
Want a steady supply? Make salted eggs at home by following my easy tutorial!
Serving suggestions
- Serve as the main dish for lunch or dinner with piping-hot steamed rice.
- As with most seafood dishes, salted egg shrimp are best enjoyed freshly cooked as they tend to toughen when overcooked.
Storage and reheating instructions
- If you have leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. Due to the nature of the ingredients, the dish does not freeze well.
- To warm up, place in a saucepan over medium-low heat and cook, turning as needed until heated. Add a bit of evaporated milk or cream, and adjust the seasonings if the sauce is dried.
For more delicious recipes, try my mom’s special shrimp with oyster sauce or this Filipino classic, halabos na hipon.
More seafood recipes
Ingredients
- 1 pound large shrimp
- 2 tablespoons butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- 1/2 teaspoon sugar
- salt to taste
Instructions
- Trim tendrils of shrimp and rinse under cold water. In a colander, drain very well.
- In a wide pan over medium heat, heat butter and oil.
- When butter begins to melt, Add shallots, garlic, and chili peppers. Cook, stirring regularly, for about 1 minute or until softened.
- Reduce heat, add evaporated milk, and bring to a simmer.
- Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened.
- Add sugar and season with salt to taste.
- Add shrimp and cook, stirring occasionally, until color changes to pink and the sauce thickens.
- Remove from heat and serve hot.
Notes
- Although you can use peeled shrimp, head-on delivers maximum flavor. To easily devein the shrimp without peeling the shell, insert a toothpick at the base of the shrimp and gently pull the black intestinal tract.
- Drain the shrimp well so the excess liquid does not water down the dish.
- Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.
- Don’t have evaporated milk on hand? Heavy or all-purpose cream works, too!
- If you want to temper the heat, use fewer chili peppers or scrape off the seeds before chopping.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cherry says
So good even with the egg whites!
Sherry says
Will try this recipe one of these days..
Been cooking using some of your recipes and they are really good… Thank you…
Lalaine Manalo says
You’re welcome. Glad the recipes are helpful.
Bede says
Very tasty recipe! Tried making it with the whole salted egg (didn’t want anything to go to waste) and it was still really good! Really appreciate it, thanks for sharing!
Jan says
Found your recipe and tried it today. Yum! Thanks for sharing!
Lalaine Manalo says
You’re welcome! Glad you enjoyed it 🙂