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Home » Recipe Index » Fish and Seafood » Sipo Egg with Shrimp and Ham

Sipo Egg with Shrimp and Ham

Published: Dec 16, 2017 · Modified: Jul 9, 2020 by Lalaine Manalo · This post may contain affiliate links

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Sipo Egg with shrimp and ham is the perfect party dish. It's creamy, tasty, and sure to be a crowd-pleaser!

Sipo Egg with Shrimp and Ham in a skillet
Sipo Egg with Shrimp and Ham

I haven't featured my mom's recipes in a while, and since we're less than two weeks away from Christmas, I thought I'll share with you one of the special dishes she always cooked for the holidays when I was growing up.

This sipo egg brings many fond childhood memories, mostly her methodically prepping the fresh veggies early Christmas day while my brothers and I snacked on the icy cold buko salad she made the night before. Happy times indeed. 🙂

peeled quail eggs, cubed ham, peeled shrimp, diced carrots, singkamas, green peas, chopped onions, and minced garlic

Sipo egg is a delicious Kapampangan specialty made with green peas, carrots, singkamas, and quail eggs smothered in a rich, creamy sauce. I do have a simple vegetarian version already in our recipe archive but we're making it extra special today with shrimps and ham.

I hope you include it in your Noche Buena festivities. A delightful medley of texture and flavor, it's guaranteed to please the guests!

Not only is this creamy vegetable dish a tasty and budget-friendly addition to any celebration, but it's also effortless to make and can be doubled (or tripled) for a large crowd. Following the simple tips below, you'll have this sipo egg with shrimp and cubed ham ready to enjoy in no time!

cooking sipo egg in a pan

Helpful tips

  • I like to make this at home using carrots, singkamas, and green peas, but celery, potatoes, or cut corn are also good options to add.
  • Skip the boiling and peeling and use canned quail eggs. They are available at most Asian supermarkets or can be ordered online and are relatively inexpensive. Just drain from the packing liquid, and they're good to use in your favorite recipes.
  • Cut the vegetables in small and uniform size for fast and even cooking.
  • For best results, do NOT use frozen carrots as they don’t hold up as well as fresh. On the same note, use frozen and NOT canned green peas as the latter is too salty and not very appetizing.
  • Do not allow the sauce to come to a rolling boil lest the cream curdles and separates.
  • If you prefer a looser consistency, omit the cornstarch slurry.
  • For extra crunch, sprinkle the dish with toasted cashews before serving.

Sipo Egg with Shrimp and Ham in a white bowl

How to serve

  • Sipo egg is simple to make for everyday family dinners yet fancy enough for company. It's the perfect banquet dish for fiestas, holidays, and other special occasions.
  • Store leftovers in an airtight container and refrigerate for up to 3 days.
  • To reheat, place in a saucepan and heat to an internal temperature of 165 F. Add more water or cream and adjust seasonings if needed.
Sipo Egg with Shrimp and Ham in a skillet
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3.31 from 13 votes

Sipo Egg with Shrimp and Ham

Sipo egg loaded with mixed vegetables ,ham, shrimps, and creamy sauce is sure to a be party favorite. It's rich, creamy, and perfect with steamed rice.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 353kcal
Author: Lalaine Manalo

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 cup ham, cut into ½ inch cubes
  • 1 pound medium shrimps, peeled and deveined
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 large singkamas, peeled and cut into ½-inch cubes
  • 2 large carrots, peeled and cut into ½-inch cubes
  • 1 cup frozen sweet peas, thawed
  • 1 cup water or chicken broth
  • 8 ounces all-purpose cream
  • salt and pepper to taste
  • ½ cup water
  • 1 teaspoon cornstarch
US Customary - Metric

Instructions

  • In a wide pan over medium heat, heat oil. Add ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
  • In the pan, add shrimps and cook until color changes to pink. Remove from pan and keep warm. 
  • Add butter to the pan and heat until melted. Add onions and garlic and cook, stirring regularly, until softened. 
  • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add carrots, singkamas, and ham. Stir to combine. 
  • Add water or stock and bring to a boil. Cover and simmer for about 5 minutes or until vegetables are almost done and liquid is slightly reduced.
  • Add green peas, quail eggs, and shrimps. Stir to combine. 
  • Add table cream. Season with salt and pepper to taste. Continue to simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
  • In a bowl, combine the ½ cup water and cornstarch and stir until dissolved. Add to the pan, stirring constantly to prevent lumps. Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened.

Video

Nutrition

Calories: 353kcal | Carbohydrates: 17g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 262mg | Sodium: 1152mg | Potassium: 417mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8000IU | Vitamin C: 30.3mg | Calcium: 168mg | Iron: 2.6mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Revekah Cosby says

    June 13, 2020 at 6:02 pm

    Could I use cream of mushroom instead of all purpose cream? I am just trying to finish up what’s in my pantry right now. Thanks.

    Reply
    • Lalaine Manalo says

      July 09, 2020 at 8:42 pm

      I haven't tried it, but sounds delicious 🙂

      Reply
  2. Cathyrine says

    December 03, 2019 at 9:48 pm

    5 stars
    Favorite ko tong kainin pag may handaan, so ngayon i try ko na lutuin.

    Reply
    • Lalaine Manalo says

      July 09, 2020 at 8:42 pm

      Enjoy!

      Reply
  3. Claribel Dacquil says

    August 16, 2019 at 6:50 pm

    Any replacement po for singkamas?? I havent seen one here in Canada..Is table cream and thick cream the same?

    Thank you in advance. Godbless and more power. Continue to inspire other people like us on your cooking.

    Reply
    • Lalaine Manalo says

      July 09, 2020 at 8:42 pm

      You can try kohlrabi or potatoes. 🙂

      Reply
  4. Lisa Huff says

    December 18, 2017 at 3:20 pm

    Oh wow, this looks so good!

    Reply
    • Lalaine says

      December 18, 2017 at 10:58 pm

      Thank you, Lisa!

      Reply

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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