Singapore’s salted egg shrimp recipe is simple to prepare and full of flavour. It’s a creamy, savoury, and spicy seafood dish that you will love when it’s cooked in milk, salted egg yolks, and spices.
Are you looking for a new way of enjoying shrimp? Salted egg shrimp can quickly and easily elevate your favourite crustacean into a delicious meal that will impress all of your guests. This recipe is quick and easy, but it tastes like you worked all day in the kitchen.
It may sound odd to combine evaporated milk and salted egg yolks with shrimp, but it works! The sauce is thickened with chilli peppers, garlic, shallots and chilli peppers to give the maximum shrimp flavour.
This Singaporean dish is a must-try! You should make sure the rice is hot and steamy. I’m sure you’ll be grateful later.
Cooking Tips
- Fresh shrimp is the best choice for the best flavour.
- Peeled shrimp can be used, but head-on is the best way to get maximum flavour. You can easily remove the shrimp shell by inserting a toothpick at its base and gently pulling the black intestinal tract.
- Drain the shrimp well, so the liquid doesn’t make the dish watery.
- Cook the milk mixture until it is incorporated. Do not boil the sauce, as it may curdle or separate.
- Do you not have any evaporated milk? You can also use heavy or all-purpose cream.
- Reduce the number of chilli peppers used or remove the seeds from the chilli peppers before you chop.
The popular Singapore-style shrimp recipe only uses yolks. This is a big deal considering the price of itlog na malat ($4 per package) at Seafood City. You might save the white part to make a tasty salad with tomatoes and roasted eggplant.
Do you want a steady supply of salted eggs? Follow my simple tutorial to make salted eggs at your home!
Serving suggestions
- Serve with hot steamed rice as the main course for lunch or dinner.
- Like most seafood dishes, salted egg shrimp are best when freshly cooked. They tend to become more challenging if overcooked.
Instructions for storage and reheating
- The remaining leftovers can be transferred to a sealed container and kept in the fridge for up to three days. The dish is not suitable for freezing due to its nature and ingredients.
- Place the saucepan on medium heat. Heat and stir until warm. Add a little evaporated milk or cream to adjust the seasonings if the sauce has dried.
Salted Egg Shrimp Recipe
This is a new food trend that you should try! Salted Egg Shrimp is creamy and spicy.
Ingredients
- 1 lb large shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 Thai chilli peppers, chopped and stemmed
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- 1/2 teaspoon sugar
- Salt to taste
- 2 shallots, peeled. Finely chopped
- 2 cloves of garlic, peeled and minced
Cooking Steps & Instructions
- Remove shrimp tendrils and rinse under cold running water. Drain very well in a colander
- Heat butter and oil in a large pan on medium heat.
- Once the butter has melted, add shallots and garlic. Stir frequently for approximately 1 minute or until the butter is melted.
- Reduce heat and add evaporated milk. Bring to a boil.
- Continue to cook the salted egg yolks, mashing them with a spoon for approximately 1 minute or until they become slightly thickened.
- Season with salt and sugar.
- Stir in the shrimp, and continue to cook until the colour changes to pink. The sauce will thicken.
- Take out of the heat and serve immediately.
Notes
- Peeled shrimp can be used, but head-on is the best way to get maximum flavour. You can easily remove the shrimp shell by inserting a toothpick at its base and gently pulling the black intestinal tract.
- Make sure to drain the shrimp well to make sure that the liquid doesn’t clog the dish.
- Cook the milk mixture until it is incorporated. Do not boil the sauce, as it may curdle or separate.
- Do you not have any evaporated milk? You can also use heavy or all-purpose cream.
- Reduce the number of chilli peppers you use or take out the seeds.
Nutrition Information
Calories: 382kcal. Carbohydrates 11g. Protein: 32g. Fat: 23g. Saturated Fat 10g. Cholesterol 612mg. Cholesterol: 612mg. Potassium 356mg. Fiber 1g. Sugar: 8g. Vitamin A: 735IU. Vitamin C: 11mg. Calcium: 374mg. Iron: 3mg.
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