Creamy Sipo Egg Recipe
Sipo Egg is a kapampangan dish of quail eggs cooked with shrimp, peas, carrots and "singkamas" (jicama or Mexican turnip) in a thick creamy and salty white sauce.
- 2 tbsp. Butter
- 1 medium carrot, cubed
- 1 onion, chopped
- 18 pcs. quail eggs, hard-boiled and peeled
- ½ kilo of shrimp, peeled and deveined but leaving the tail (see note n 1)
- 1 cup frozen peas, thawed
- ½ cup of shrimp stock (see note 2)
- ½ cup of cooking cream
- 1 medium potato, peeled and cubed
- Salt and pepper to taste
- 1 tbsp. cooking oil
- 3 garlic cloves, peeled and minced
- 1 tbsp. fish sauce (see note n 3)
First, in a saucepan, melt the butter and add the cooking oil.
Then, add the shrimp and cook for a minute or until the color turns pink. Remove from the mold, place on a plate and set aside.
In the same pan, brown the onion and garlic.
Add the carrots, peas and potato. Stir and let stand 1 minute.
Add the shrimp broth and 1 tbsp. of fish sauce. Let stand for about 5 minutes or until the vegetables are ready.
Add the shrimp and quail eggs, stir to combine.
Add the cooking cream and season with salt and pepper. Cover and simmer for 3 to 5 minutes.
1. Before frying the shrimp, I will sprinkle them with cornstarch and set it aside for 2 minutes or until the cornstarch starts to soak in the shrimp. This will help the shrimp not to be overcooked.
2. Don't throw the shrimp head away! Mash it to get the juice and use it as a shrimp broth.
3. Once you've added the fish sauce, don't stir it. Just cover the pot and simmer for a while.