I still remember the first time I tasted this incredible salted egg shrimp at a tiny hawker stall in Singapore. The vendor, an elderly Chinese aunty, watched me take that first bite and smiled knowingly when my eyes widened in amazement. That golden, creamy sauce coating perfectly cooked shrimp was unlike anything I'd ever experienced: rich, savory, with just the right amount of spice. I knew I had to learn how to make it at home.
After many attempts (and a few kitchen disasters), I finally perfected this recipe that brings those authentic Singapore flavors right to your dinner table. The best part? It takes just 30 minutes and uses ingredients you can find at any Asian grocery store.
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Why You'll Love This Recipe
This Singapore-style salted egg shrimp is pure comfort food magic! The creamy, golden sauce clings perfectly to each succulent shrimp, creating an irresistible combination of rich, savory, and slightly spicy flavors. What makes this recipe special is how quickly it comes together, just 30 minutes from start to finish, yet it tastes like you spent hours in the kitchen.
The salted egg yolks create a luxurious sauce that's both familiar and exotic, making it perfect for impressing guests or treating your family to something extraordinary. Plus, it's incredibly satisfying served over steamed rice, soaking up every drop of that golden goodness.
Ingredients
- 1 pound large shrimp
- 2 tablespoons butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- ½ teaspoon sugar
- Salt to taste
The combination of butter and oil creates the perfect cooking fat - butter for richness and oil for high-heat cooking. Shallots and garlic form the aromatic base, while Thai chilies add just the right amount of heat without overpowering the delicate shrimp.
The evaporated milk provides creaminess without being too heavy, and the salted egg yolks are the star, they create that signature golden color and umami-rich flavor that makes this dish so addictive. A touch of sugar balances the saltiness perfectly.
Equipment
- Large colander - Essential for draining shrimp thoroughly to prevent watering down the sauce
- Wide pan or wok - Gives shrimp plenty of room to cook evenly and sauce to reduce properly
- Wooden spoon or spatula - Perfect for mashing the salted egg yolks and stirring without scratching your pan
- Sharp knife - For finely chopping shallots, garlic, and chilies
- Cutting board - Safe prep surface for all your ingredients
How To Make
- Trim the tendrils from your shrimp and rinse them under cold running water. Place in a colander and drain very well - this step is crucial to prevent excess water from diluting your beautiful sauce.
- Heat the butter and oil in a wide pan over medium heat. The combination gives you the best of both worlds - butter for flavor and oil to prevent burning.
- When the butter begins to melt and foam, add the finely chopped shallots, minced garlic, and Thai chili peppers. Cook while stirring regularly for about 1 minute until they become fragrant and softened. Don't let them brown too much.
- Reduce the heat to medium-low and carefully add the evaporated milk. Bring it to a gentle simmer - never let it boil vigorously or your sauce might curdle.
- Add the mashed salted egg yolks to the simmering milk and continue cooking for about 1 minute. Use the back of your spoon to mash any remaining lumps until the sauce becomes slightly thickened and beautifully golden.
- Season with sugar and taste for salt. Remember, the salted egg yolks are already quite salty, so add salt sparingly.
- Add the drained shrimp to the pan and cook while stirring occasionally. The shrimp will turn pink and the sauce will thicken as the proteins cook - this usually takes 3-5 minutes depending on the size of your shrimp.
- Remove from heat immediately once the shrimp are pink and the sauce has thickened. Serve hot over steamed rice.
Tips from Lola's Kitchen
- Buy the freshest shrimp you can find, frozen works fine, just thaw completely and drain well
- Keep the shells on for maximum flavor, but peel them if you prefer easier eating
- To devein shrimp without peeling, insert a toothpick at the back and gently pull out the dark vein
- Never let the milk boil hard once added, it will curdle and ruin your sauce
- Have all ingredients prepped before you start cooking, this recipe moves quickly
- The sauce should coat the back of a spoon when done
- Don't overcook the shrimp or they'll become rubbery, they cook fast!
Substitutions
- No evaporated milk? Use heavy cream or whole milk, but reduce the amount slightly
- No salted egg yolks? Try duck egg yolks with extra salt, though the flavor won't be identical
- Too spicy? Remove seeds from chilies or use just one pepper
- No Thai chilies? Substitute with serrano or jalapeño peppers
- No shallots? Use half a medium yellow onion, finely chopped
- Dairy-free version? Use coconut cream instead of evaporated milk
Troubleshooting
- Sauce is too thin? Cook a bit longer to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir in
- Sauce curdled? Remove from heat immediately and whisk vigorously - prevention is better than cure
- Too salty? Add a bit more milk or cream and a pinch of sugar
- Not enough flavor? Add more garlic or an extra salted egg yolk
- Shrimp overcooked? Remove them next time as soon as they turn pink
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days
- Freezing: Not recommended as the sauce separates and shrimp becomes rubbery
- Reheating: Warm gently in a pan over low heat, stirring frequently
- Sauce dried out? Add a splash of milk or cream while reheating
- Best enjoyed: Fresh and hot - seafood dishes are always best when just cooked
FAQ
Can I make this ahead?
The sauce can be made earlier in the day, then just add shrimp when ready to serve
What rice works best?
Plain jasmine or long-grain white rice, you want something that won't compete with the rich sauce
How spicy is this dish?
Moderately spicy, adjust chilies to your preference
Can I use cooked shrimp?
Yes, but add them last and just heat through to avoid overcooking
Where do I buy salted eggs?
Asian grocery stores, or make your own at home
What's the white part of salted eggs good for?
Great chopped over salads or as a topping for rice porridge
Related
Looking for other recipes like this? Try these:
Singapore-Style Salted Egg Shrimp Recipe
Ingredients
- 1 pound large shrimp
- 2 tablespoons butter
- 1 tablespoon oil
- 2 shallots peeled and finely chopped
- 2 cloves garlic peeled and minced
- 2 Thai chili peppers stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks mashed
- ½ teaspoon sugar
- Salt to taste
Instructions
- Trim the tendrils from your shrimp and rinse them under cold running water. Place in a colander and drain very well - this step is crucial to prevent excess water from diluting your beautiful sauce.
- Heat the butter and oil in a wide pan over medium heat. The combination gives you the best of both worlds - butter for flavor and oil to prevent burning.
- When the butter begins to melt and foam, add the finely chopped shallots, minced garlic, and Thai chili peppers. Cook while stirring regularly for about 1 minute until they become fragrant and softened. Don't let them brown too much.
- Reduce the heat to medium-low and carefully add the evaporated milk. Bring it to a gentle simmer - never let it boil vigorously or your sauce might curdle.
- Add the mashed salted egg yolks to the simmering milk and continue cooking for about 1 minute. Use the back of your spoon to mash any remaining lumps until the sauce becomes slightly thickened and beautifully golden.
- Season with sugar and taste for salt. Remember, the salted egg yolks are already quite salty, so add salt sparingly.
- Add the drained shrimp to the pan and cook while stirring occasionally. The shrimp will turn pink and the sauce will thicken as the proteins cook - this usually takes 3-5 minutes depending on the size of your shrimp.
- Remove from heat immediately once the shrimp are pink and the sauce has thickened. Serve hot over steamed rice.
Tips from Lola's Kitchen
- Buy the freshest shrimp you can find, frozen works fine, just thaw completely and drain well
- Keep the shells on for maximum flavor, but peel them if you prefer easier eating
- To devein shrimp without peeling, insert a toothpick at the back and gently pull out the dark vein
- Never let the milk boil hard once added, it will curdle and ruin your sauce
- Have all ingredients prepped before you start cooking, this recipe moves quickly
- The sauce should coat the back of a spoon when done
- Don't overcook the shrimp or they'll become rubbery, they cook fast!
The Story Behind Singapore's Salted Egg Craze
Salted egg shrimp didn't start as a traditional Singapore dish, but rather emerged from the island nation's incredible ability to transform global influences into something uniquely their own. The technique of preserving eggs in salt brine originated in China centuries ago, where resourceful cooks discovered that curing duck eggs in salt created a protein-rich ingredient with an intensely savory flavor that could last for months without refrigeration.
When Chinese immigrants brought this preservation method to Southeast Asia, creative hawker stall cooks began experimenting with new ways to use these precious salted eggs. Instead of just eating them whole, they started mashing the golden yolks into sauces, creating rich, creamy bases for stir-fries and seafood dishes. The breakthrough came when someone discovered that combining salted egg yolks with milk created an incredibly luxurious sauce that could transform simple ingredients into something extraordinary.
Singapore's bustling hawker centers became the perfect testing ground for this innovation. Street food vendors, always looking for ways to create memorable dishes that would bring customers back, began coating everything from crab to prawns in this golden sauce. The dish gained massive popularity in the 2010s when social media helped spread images of the photogenic golden-coated seafood across Asia and beyond.
What makes Singapore-style salted egg shrimp special is how it balances the intense umami of the cured egg yolks with the sweetness of fresh shrimp and the heat of chilies. The evaporated milk adds richness without overwhelming the delicate seafood, while aromatics like garlic and shallots provide depth. This careful balance of flavors represents everything that makes Singapore cuisine so appealing, taking the best elements from different culinary traditions and creating something entirely new and irresistible.
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