This Spicy Salted Egg Shrimp is a delicious and innovative way to serve shrimp! The salted egg yolks has turned this simple dish into a creamy, savory, rich treat. It is so quick and easy to make that is sure to impress!
Salted egg is all the rage these days but it is nothing really new to Filipino cuisine. It has been part of our lives for many years as a go-to viand for a quick meal. Or when the budget is tight (remembering college days and impromtu outings...), just add tomatoes and you are good to go!
It is also commonly used as a topping for sweet treats like ensaymada, puto and bibingka. Or to make other food like siopao bola-bola (steamed pork buns) and tamales extra special. It is also used for adding the savory flavors to salad like Pako salad (fiddlehead fern) or ensaladas.
The use of salted eggs has even gained more popularity in the recent years, not only in the Philippines but around Asia. Now there are snacks flavored with salted eggs yolks. From potatoes, mushrooms, chicken and fish skins and biscuits. You name it! It seems like you can put in any dish and it will make it taste better.
Recipes using salted egg yolks are also becoming very fashionable in the Asian food scene. Salted Egg Shrimp is one of them, and is my favorite so far!
I love how simple and how quick you can prepare this dish. But itis soooo good that you can seve it for special events or occassions. Will definitely impress your friends and family with your cooking skills.
Spicy Salted Egg Shrimp Recipe
What you will need :
- 2 tablespoon oil
- ½ stick butter (50g)
- 6 cloves garlic -minced
- 2 pieces Thai chili
- 4 pieces salted egg yolks
- 125 ml table cream or all-purpose cream
- 50 ml water
- 1 pound shrimp
- Salt
How to make Spicy Salted Egg Shrimp:
- Heat oil and melt butter in a pan over medium heat.
- Add the minced garlic.
- Add salted egg yolks and mash with the back of a spoon.
- Stir in the chili peppers and pour in the cream and water and mix until well blended and sauce becomes creamy.
- Stir in shrimp and season with salt. Toss and cook shrimp until done.
Additional Tips:
Buy fresh shrimp or prawns. Here is an article to guide you on how to choose, clean, and store fresh shrimp.
Keep the head for more flavor.
Slit the back of the prawn using a sharp knife, devein, wash and drain in a colander. Making the slip a little deeper will make the shimp open up a little while you cook then and will make it easier for the sauce to cling.
If you are not able to get salted eggs, then make your own. Read this post on how to make salted eggs.
Salted Egg Shrimp
Ingredients
- 2 tablespoon oil
- ½ stick butter (50g)
- 6 cloves garlic -minced
- 2 pieces Thai chili
- 4 pieces salted egg yolks
- 125 ml table cream
- 50 ml water
- 1 pound shrimp -medium to large size, deveined and washed
- Salt
Instructions
- Heat oil in a large skillet or pan over medium heat. Add butter and melt.
- Add the minced garlic and cook just until limp and aromatic.
- Add the salted egg yolks and stir. Break into pieces by pressing it against the pan with the back of a spoon. It will start to bubble and that is fine.
- Stir in the chili peppers and pour in the cream. Mix until blended. Pour in water and mix until it is well blended and sauce becomes creamy.
- Add the shrimp and season with salt. Cook for 5 minutes or until they turn completely pink and opened up a little.
- Transfer to serving plate and enjoy with steaming hot rice.
Rachel says
Best salted egg shrimp recipe I've tried! Easiest one, too! I didn't have table cream on hand so I used heavy whipping cream instead and it worked out perfectly.
Bebs says
Glad that you like it, Rachel.
Paul says
Hi. Just wanna ask will it still be the same if I include the whites of the salted eggs?
Bebs says
Hi Paul, sure go ahead. It might not be as smooth but would still taste good.
Jessica says
I tried this recipe and it's really delicious. My husband likes it so much. It's creamy, flavorful and very easy to make. Will definitely cook this again! 🙂
Bebs says
Thanks for the really great comment, Jessica.
Ellie L. says
Oh my gosh, this was so good! I lost my internet connection when I was about to make it, so I had to kind of make up the measurements because I couldn’t remember everything perfectly. I did it mostly the same, but I added the egg yolk after the cream and water, and that might have contributed to the fact that my sauce was a little bit grainy-bus still delicious! I added a dash of cooking wine after cooking the garlic and before adding the cream and water. I used half and half in place of the cream, and I topped mind with cilantro. I will definitely make this again, but next time I will put the heat on medium-low and hopefully the yolks will stay smooth this time.
Bebs says
Hi Ellie, thanks for the 5 stars and glad it worked fine for you! I like the touch of wine...pretty sure I will try it next time.
Marion says
If I add white wine to cut down the fishyness of the shrimp, when is the best time to add it? Before or after salted egg? Thnx.
Bebs says
Hi Marion, I would add it on the last part after the shrimp are added.
Ed says
Is the garnishing parsley or cilantro? Will try this recipe on My mother in law ‘s birthday? Thanks.
Bebs says
I usually use parsley because Armin does not like the taste of Cilantro...but you can use any of the two or just skip it.
2pots2cook says
Lunch time over here 🙂 now ! Sooo inviting, quick and easy one for the extreme heats we have ! Thank you so much !
Bebs says
Yes, it is quite easy! Hope you give it a try.
Jojo Panganiban says
Excited to get recipes! Thank you so much❤️
Bebs says
Your welcome, Jojo.