Singapore-style Salted Egg Shrimp is easy on prep yet big on flavor! Cooked in salted egg yolks, milk, and spices, it’s creamy and savory treat you’ll love with steamed rice.
Looking for a new way to enjoy shrimp? This 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 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 shrimp dish is definitely a culinary adventure you wouldn’t want to miss!
So, yes, my friends, have the rice hot and steaming. You’ll thank me later. BTW, this Singapore-style shrimps recipe only calls for yolks of salted eggs and considering how expensive maalat na itlog are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use as topping for puto and bibingka or toss with tomatoes and roasted eggplant into this salad.
Salted Eggs Shrimps
Ingredients
- 1 pound large shrimps
- 2 tablespoons butter
- 1 tablespoon oil
- 3 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 shrimps and wash under cold water. In a colander, drain very well (this is important as you don't want a lot of liquid in the dish).
- 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 limp and aromatic.
- Reduce heat, add evaporated milk and bring to a simmer (Do NOT allow to boil as the milk will separate . 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 shrimps and cook, stirring occasionally, until shrimps changes color to pink and sauce thickens. Remove from heat and serve hot.
Hello Lalaine,
I’d like to try this recipe but can I use almond unsweetened milk instead of evaporated milk?
Hello Ning,
I’ve never personally tried it with anything else other than evaporated milk but I suppose you can substitute almond milk. The taste and possibly consistency of the sauce will be different, though.
Tnx for the recipe!
You’re welcome 🙂
Ms.Lalaine thanks for sharing this recipe
You’re welcome 🙂
Can i add also the egg white?
The recipe calls for the yolks only. The white might change the consistency of the sauce so maybe just serve it on the side or use in other recipes?
Can I leave out the chili? I’m not really fond of peppers.
Yes, you can or maybe scrape off the seeds and veins of the peppers to tone down the heat.
Wow I love it
Thank you, Anoi!
Thank you for this recipe! I have been wanting to make this at home. If I don’t want it spicy, can I omit the Thai chili peppers? Or can I substitute with a dash of red pepper flakes? Your blog is great, and has been my go-to for Filipino recipes especially when entertaining! Thank you and I wish you continued success in 2018!
Hi Joy! Yes, you can omit the thai chili peppers if you don’t want it to be spicy!
Dear Lalaine,
I am a big fan of your blog. I moved to Hungary last year and your blog has helped me immensely when I miss our food so much. The first recipe I tried was lumpiang shanghai, which I paired with pancit. My Hungarian friends loved it so much, they requested that I host a Filipino night 😀
Because of this blog, I even learned how to make my own itlog na maalat. Never imagined myself doing that because I can always buy from the nearest talipapa. Makes sense to try this shrimp recipe too!! I will, very soon. But maybe with mussels, because shrimps are too expensive here.
Thank you for all that you do to promote Filipino food! I am a forever fan. Godspeed.
Regards,
Cat
Awww, Cat! Thank you so much, your comment definitely made my day. I’ve been here in the U.S. for almost 30 years now and I still long for food from home. I am glad you find the recipes useful and they in some way help alleviate your longing for the flavors of home. 🙂
i will try this one, since my husband loves shrimp. thank you Ms. Lalaine
Enjoy!
I rarely comment on food blogs, but this looks amazing! Keep up the great recipes and work, and I hope you never run out of food ideas for your blog!
Hello Stephanie
Thank you so much, you made my day 🙂
You could also try adding a bit of curry powder to this dish. I’ve cooked this before and it also works.
Yes, I believe this uses curry leaves but I couldn’t find any :(. Thanks for the tip, I’ll try curry powder next time.
HOw much curry powder?
I am sorry but there’s no curry powder needed in this recipe.
Yep, you need lots of rice for this one!!!
Truly 🙂
I wish you the best in your future online endeavors.You have been so generous with your recipes– thank you so much!
Awww, thank you so much. I really appreciate your kind wishes for me 🙂