Salted Egg Shrimp

Singapore-style Salted Egg Shrimp is easy on prep yet big on flavor! Cooked in salted egg yolks, milk, and spices, it’s creamy, savory, and spicy seafood treat you’ll love with steamed rice.

Looking for a new way to enjoy shrimp? Salted egg shrimp is a quick and easy way to level up your favorite crustacean into an impressive meal worthy of guests!  It’s ready in under 30 minutes, yet it tastes like you slaved in the kitchen all day.

Salted egg yolks, evaporated milk, and shrimp may seem like an unlikely combination, but it does work! Infused with the flavors of shallots, garlic, and chili peppers, the sauce thickens and coats the plump shrimp for maximum flavor.

This Singapore dish is definitely a culinary adventure you wouldn’t want to miss! Make sure to have the rice hot and steaming. You’ll thank me later.

This popular Singapore-style shrimp recipe only uses the yolks, and considering how expensive itlog na maalat are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use it as topping for puto and bibingka or toss with tomatoes and roasted eggplant into a delicious salad.

Want a steady supply? Make salted eggs at home by following my easy tutorial!

Serving suggestions

  • Serve as the main dish for lunch or dinner with piping-hot steamed rice.
  • As with most seafood dishes, salted egg shrimp are best enjoyed freshly cooked as they tend to toughen when overcooked.

Storage and reheating instructions

  • If you have leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. Due to the nature of the ingredients, the dish does not freeze well.
  • To warm up, place in a saucepan over medium-low heat and cook, turning as needed until heated. Add a bit of evaporated milk or cream, and adjust the seasonings if the sauce is dried.

For more delicious recipes, try my mom’s special shrimp with oyster sauce or this Filipino classic, halabos na hipon.

 

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