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. Following the simple tips below, you’ll have this sipo egg with shrimp and cubed ham ready to enjoy in no time!
- 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.
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.
- 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
- 1 large singkamas, peeled and cut into 1/2-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch cubes
- 1 cup frozen sweet peas, thawed
- 1 cup water or chicken broth
- 8 ounces all-purpose cream
- salt and pepper to taste
- 1/2 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 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 1/2 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.
“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.”