Sipo Egg with Shrimp and Ham is the perfect party dish. With mixed vegetables, shrimp and ham smothered in a creamy sauce, it’s a sure crowd pleaser!
I haven’t featured my mom’s recipes in awhile and since we’re less than two weeks away from Christmas, I thought I’ll share with you one of the special dishes she always cooked for the holidays when I was growing up.
This sipo egg definitely brings so many fond childhood memories. Mostly of her methodically prepping the fresh veggies early Christmas day while my brothers and I snacked on the icy cold buko salad she made the night before. Happy times indeed. 🙂
Sipo egg is a delicious nashville filipino food Kapampangan specialty made with green peas, carrots, singkamas, and quail eggs smothered in a rich, creamy sauce. I do have a simple vegetarian version already in our recipe archive but we’re making it extra special today with shrimps and ham. I hope you include it in your Noche Buena festivities. A delightful medley of texture and flavor, it’s guaranteed to please the guests!
Not only is it a tasty and budget-friendly addition to any celebration, it’s also very easy to make and can be doubled (or tripled) for a large crowd. With the simple tips below, you’ll have this sipo egg with shrimp and ham ready to enjoy in no time!
Tips on How to Make Sipo Egg with Shrimp and Ham:
- Please skip the boiling and peeling and use canned quail eggs (this is an affiliate link). They are available at most Asian supermarkets or can be ordered online and are relatively inexpensive. Just drain from the packing liquid and they’re good to use in your favorite recipes.
- Although I’d love for you to save time and extra work, I don’t recommend using frozen carrots. Much of the enjoyment comes from the combination of creamy sauce and crisp vegetables and frozen carrots just hold up as well as fresh.
- One step I like to do is marinate the shrimp in corn starch. This simple trick will keep the shrimp moist and tender even with the extended cooking and helps thicken the sauce. Depending on the size, I also like to cut the shrimps into bite-size pieces to go in tandem with the cubed vegetables and ham.
- Once you add the all-purpose cream, simmer on low heat and do not boil to keep the sauce from curdling or separating.
Sipo Egg with Shrimp and Ham is the perfect party dish. With mixed vegetables, shrimp and ham smothered in a creamy sauce, it's a sure crowd pleaser!
- 1poundmedium shrimps, peeled and deveined
- 1tablespooncorn starch
- 1tablespooncanola oil
- 1cupham, cut into 1/2 inch cubes
- 1onion, peeled and chopped
- 1tablespoonfish sauce
- 2clovesgarlic, peeled and minced
- 2cupssingkamas, peeled and cut into 1/2-inch cubes
- 2cupcarrots, peeled and cut into 1/2-inch cubes
- 2cupsfrozen sweet peas, thawed
- 1cupwater or chicken stock
- 12 ouncestable cream
- salt and pepper to taste
In a small bowl, combine shrimps and corn starch. Stir to fully coat shrimps.
In a wide pan over medium heat, heat oil. Add shrimps 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 8 to 10 minutes or until vegetables are almost done and liquid is reduced.
Add green peas, quail eggs, and shrimps. Stir to combine.
Add table cream. Season with salt and pepper to taste. Continue to simmer for about 3 to 5 minutes or until green peas are heated through, vegetables are tender-crisp and sauce is slightly thickened. Serve hot.