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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 minutes
Cook Time20 minutes
Total Time40 minutes
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 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.

Video

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.

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