Sunday, August 6, 2017

Shrimp in Creamy Salted Egg Sauce

My mom cooked this recipe several days ago.  She learned the recipe in a very unusual place, the market.  She was buying stuffs in the market when a woman infront of her bought a dozen of salted egg, cream and cheese.  She asked the lady what will she do with it and told her that she will cook a salted egg shrimp.  My mom asked for the recipe and she made it last night.

I really liked it.  I added cream cheese instead of the regular cheese and it turned out really creamy.  I added more butter and aligue from my mom's recipe and it turned out more flavorful.


3 Tablespoons               Olive Oil
6 cloves                          Garlic, chopped
1/2 kilo                           Shrimp or Prawn, cleaned, and deveined
Salt and pepper to taste

4 Tablespoons               Butter
2 Tablespoons               Olive Oil
6 cloves                           Garlic, shopped
2 pieces                           Yolk of Salted Egg, mashed
1 piece                             Salted Egg, mashed
1 Tablespoon                  Aligue or Crab Fat
Half brick                        Cream Cheese, softened and mashed
Half brick                         All Purpose Cream
Salt and Pepper to taste
Chopped Parsley for garnish


Saute garlic in olive oil until cooked but not golden brown.  Add the shrimps and season with salt and pepper.  Stir for 3 minutes over low heat.  Switch off heat and cover.

For the sauce, place the butter and olive oil in a sauce pan.  Add garlic and saute until cooked.  Saute in the salted egg and aligue.  Mix until combined.  Add in the cream cheese and stir.  Mix in the cream and season with salt and pepper. Simmer for 3 minutes over low heat.  Add in the sauted shrimps and mix.  Garnish with chopped parsley.


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