Sipo Egg with shrimp and ham is the perfect party dish. It's easy to make and so creamy and tasty. A sure 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 already have a simple vegetarian version in our recipe archive, but we're making it special today with shrimp and ham.
I hope you include it in your Noche Buena festivities. 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! It's a delightful medley of texture and flavor guaranteed to please the guests!
Ingredient notes
- Vegetables- I like to use carrots, singkamas, and green peas, but celery, potatoes, or cut corn are also good options to add.
- Quail eggs- 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.
- Fresh is best- 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.
Cooking tips
- Cut the vegetables in small and uniform size for fast and even cooking.
- 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.
How to serve and store
- 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 to loosen consistency and adjust seasonings if needed.
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
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 shrimp 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 shrimp. Stir to combine.
- Add table cream. Season with salt and pepper to taste.
- 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. Serve hot.
Notes
- 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, you can sprinkle the dish with toasted cashews before serving.
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.”
Kris Filoteo says
making a food a nutritious one..
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Chrissy Cruz says
Can I use the frozen mixed vegetables (peas, carrots, corn and green beans)??? And can I use Spam instead of Ham??
Lalaine Manalo says
Yes, you can 🙂
Revekah Cosby says
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.
Lalaine Manalo says
I haven't tried it, but sounds delicious 🙂
Cathyrine says
Favorite ko tong kainin pag may handaan, so ngayon i try ko na lutuin.
Lalaine Manalo says
Enjoy!
Claribel Dacquil says
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.
Lalaine Manalo says
You can try kohlrabi or potatoes. 🙂
Lisa Huff says
Oh wow, this looks so good!
Lalaine says
Thank you, Lisa!