We Can’t Get Enough Of This Salted Egg Shrimp Dish!

4 months ago

Salted Egg Shrimps

If you’re a fan of salted egg everything, then this shrimp dish is just for you! Step away from the powdered version though because this salted egg dish is made with locally-produced salted red eggs that ooze with oil and salty goodness. Mashed then sautéed with lots of garlic and butter plus chili flakes with heat that you can handle, it’s the sauce of your decadent dreams. Mix it with shrimps fresh from the market and you’ve got yourself a meal worth making again and again.


Makes 5-6 servings

10 Salted eggs (itlog na maalat)
2 Tbsps Butter, divided
2 Tbsps Olive oil, divided
1 kilo Fresh shrimps, washed and trimmed
Rock salt and ground black pepper, to season
8 cloves Garlic, minced
Red chili flakes
1 tsp Chopped spring onions

  1. Cut salted eggs in half. With a spoon, scoop out the egg yolks, making sure no egg white is included. Mash the egg yolks then set aside.
  2. Melt one tablespoon butter with one tablespoon olive oil in a large pan. Sauté shrimps then season with rock salt and ground black pepper. When shrimps are half-way cooked, remove shrimps from the pan and set aside.
  3. Melt remaining one tablespoon butter with the remaining one tablespoon olive oil in the same pan. Sauté the garlic until fragrant. Add the mashed egg yolks and stir until dissolved in the butter and olive oil. Sprinkle in a pinch or two of red chili flakes.
  4. Add the shrimps back to the pan and sauté with the salted egg sauce, about three minutes, until fully cooked.
  5. Transfer shrimps to a platter and garnish with spring onions. Serve immediately.

Recipe by Angeli De Rivera
Photographed by Miguel Abesamis of Studio 100


Join the salted egg craze:

Chicken Fingers In Buffalo Salted Egg Sauce

Longganisa And Salted Egg Pasta

Itlog Na Maalat Pinoy Salad

Grilled Ensaladang Talong With Tinapa

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