Sipo Egg with Shrimp and Ham
A delightful Filipino dish combining creamy consistency with vibrant flavors and textures, perfect for gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 cup ham, cut into ½ inch cubes (approximately 150 g)
- 1 pound medium shrimps, peeled and deveined (approximately 450 g)
- 1 medium 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 (approximately 150 g)
- 1 cup water or chicken broth (approximately 240 ml)
- 8 ounces all-purpose cream (approximately 240 ml)
- Salt and pepper to taste
- ½ cup water (approximately 120 ml)
- 1 teaspoon cornstarch (approximately 3 g)
Instructions
Preparation
- In a wide pan over medium heat, heat the canola oil.
- Add the cubed ham and cook for about 1 minute or until lightly browned. Remove from heat and keep warm.
- In the same pan, add the medium shrimps and cook until their color changes to pink. Remove from pan and keep warm.
- Add the butter to the pan and heat until melted.
- Add the chopped onion and minced garlic, cooking and stirring regularly until softened.
- Pour in the fish sauce and continue to cook for about 1 to 2 minutes.
- Add the cubed carrots, singkamas, and the previously cooked ham. Stir to combine.
- Pour in the water or chicken broth and bring to a boil. Cover and let it simmer for about 5 minutes, or until the vegetables are almost done and the liquid is slightly reduced.
- Stir in the thawed sweet peas and cooked shrimps. Mix well.
- Add the all-purpose cream and 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 of water and cornstarch, stirring until dissolved. Add this mixture to the pan, stirring constantly to prevent lumps.
- Continue to cook for another 1 to 2 minutes or until the sauce is slightly thickened.
- Serve hot.
Notes
Serve over a bed of steamed rice. Garnish with chopped green onions or parsley for added color. Consider pairing it with a side salad or pickled vegetables for balance.