Sipo Egg with Shrimp and Ham

Name: Sipo Egg with Shrimp and Ham
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 tablespoon canola oil; 2 tablespoons butter; 1 cup ham, cut into ½ inch cubes; 1 pound medium shrimps, peeled and deveined; 1 onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1 tablespoon fish sauce; 1 large singkamas, peeled and cut into ½-inch cubes; 2 large carrots, peeled and cut into ½-inch cubes; 1 cup frozen sweet peas, thawed; 1 cup water or chicken broth; 8 ounces all-purpose cream; salt and pepper to taste; ½ cup water; 1 teaspoon cornstarch

User Reviews

3.3

39 reviews

Average

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 Servings
Calories
353 kcal
Course
Main Course
Cuisine
Filipino

Sipo Egg with Shrimp and Ham

Gemma Fleming

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Sipo egg loaded with mixed vegetables ,ham, shrimps, and creamy sauce is sure to a be party favorite. It's rich, creamy, and perfect with steamed rice.

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Ingredients

Servings

1 tablespoon canola oil
2 tablespoons butter
1 cup ham, cut into ½ inch cubes
1 pound medium shrimps, peeled and deveined
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
1 large singkamas, peeled and cut into ½-inch cubes
2 large carrots, peeled and cut into ½-inch cubes
1 cup frozen sweet peas, thawed
1 cup water or chicken broth
8 ounces all-purpose cream
salt and pepper to taste
½ cup water
1 teaspoon cornstarch

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Instructions

In a wide pan over medium heat, heat oil. Add ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
In the pan, add shrimp 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 5 minutes or until vegetables are almost done and liquid is slightly reduced.
Add green peas, quail eggs, and shrimp. Stir to combine.
Add table cream. Season with salt and pepper to taste.
Simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
In a bowl, combine the ½ cup water and cornstarch and stir until dissolved. Add to the pan, stirring constantly to prevent lumps.
Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened. Serve hot.

Notes

Do not allow the sauce to come to a rolling boil lest the cream curdles and separates.
If you prefer a looser consistency, omit the cornstarch slurry.
For extra crunch, you can sprinkle the dish with toasted cashews before serving.

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 22g (34%) Saturated Fat 11g (55%) Cholesterol 262mg (87%) Sodium 1152mg (48%) Potassium 417mg (12%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 8000IU (160%) Vitamin C 30.3mg (34%) Calcium 168mg (17%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	17g	6%
Protein	22g	44%
Fat	22g	34%
Saturated Fat	11g	55%
Cholesterol	262mg	87%
Sodium	1152mg	48%
Potassium	417mg	9%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	8000IU	160%
Vitamin C	30.3mg	34%
Calcium	168mg	17%
Iron	2.6mg	14%