Sipo Egg with Shrimp and Ham
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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 cup ham, cut into 1/2 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 1/2-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch cubes
- 1 cup frozen sweet peas, thawed
- 1 cup water or chicken broth
- 8 ounces all-purpose cream
- salt and pepper to taste
- 1/2 cup water
- 1 teaspoon cornstarch
Instructions
- 1
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.
- 2
In the pan, add shrimp and cook until color changes to pink. Remove from pan and keep warm.
- 3
Add butter to the pan and heat until melted. Add onions and garlic and cook, stirring regularly, until softened.
- 4
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 5
Add carrots, singkamas, and ham. Stir to combine.
- 6
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.
- 7
Add green peas, quail eggs, and shrimp. Stir to combine.
- 8
Add table cream. Season with salt and pepper to taste.
- 9
Simmer for about 3 to 5 minutes or until vegetables are tender-crisp.
- 10
In a bowl, combine the 1/2 cup water and cornstarch and stir until dissolved. Add to the pan, stirring constantly to prevent lumps.
- 11
Continue to cook for another 1 to 2 minutes or until sauce is slightly thickened. Serve hot.