Sipo Egg with shrimp and ham is the perfect party dish. It’s creamy, tasty, and sure to be a crowd-pleaser!
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. 🙂
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. With the simple tips below, you’ll have this sipo egg with shrimp and cubed ham ready to enjoy in no time!
Tips on How to Make Sipo Egg with Shrimp and Ham:
- Please 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.
- Although I’d love for you to save time and extra work, I don’t recommend using frozen carrots. Much of the enjoyment comes from the combination of creamy sauce and crisp vegetables, and frozen carrots don’t hold up as well as fresh.
- Once you add the all-purpose cream, simmer on low heat and do not boil to keep the sauce from curdling or separating.
Sipo Egg with Shrimp and Ham
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 cup ham, cut into 1/2 inch cubes
- 1 pound medium shrimps, peeled and deveined
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 3 cups singkamas, peeled and cut into 1/2-inch cubes
- 2 cups carrots, peeled and cut into 1/2-inch cubes
- 1 cup frozen sweet peas, thawed
- 1/2 cup water or chicken broth
- 8 ounces table cream
- salt and pepper to taste
- 1/4 cup water
- 1 teaspoon cornstarch
- 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 8 to 10 minutes or until vegetables are almost done.
- 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 green peas are heated through, vegetables are tender-crisp.
- In a bowl, combine the 1/4 cup water and cornstarch and stir until dissolved. Add to pan, stirring constantly to prevent lumps. Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened.