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
- 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
- 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.