Crispy Singapore-Style Salted Egg Shrimp Feast

Why This Salted Egg Shrimp Hits So Hard

If you've ever ordered salted egg prawns in Singapore, you know the flavour: crispy seafood, rich buttery yolk sauce, curry leaf aroma, and a little heat. This recipe captures all of that—crispy coating, golden salted egg bubbles, savoury depth—and keeps it fast enough for weeknights or pulutan nights.

The secret is in three things: proper shrimp drying, grainy foamy yolk paste, and gentle heat so the yolks stay bright and buttery, never bitter.

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What Makes It “Singapore-Style”?

You get:

• Foamy, sandy salted egg paste that clings beautifully
• Fragrant curry leaves sizzling in butter
• Optional shrimp head infusion for restaurant-level umami
• Ultra-crispy potato-starch coating similar to zi char shops

It’s indulgent, surprisingly quick, and absolutely made for steamed rice or cold beer.

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How to Get the Crispiest Shrimp

Drying is everything. Pat them aggressively until no moisture remains. Once coated in potato starch, the quick dip in water then dredge again trick creates micro-crunchy ridges—the same technique used for Taiwanese popcorn chicken.

Fry fast and hot. Pull them at opaque—they finish cooking from residual heat.

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Building the Perfect Salted Egg Sauce

Start low and slow:

1. Melt butter gently.
2. Add garlic until just soft.
3. Stir in mashed yolks until foamy and grainy.
4. Add curry leaves and chili to bloom the aromatics.
5. Balance with a touch of fish sauce and sugar.

If using the shrimp head infusion, the buttery orange fats enrich the sauce dramatically—taste it and you’ll understand why restaurants do this.

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Serving Suggestions

• With steamed jasmine rice for a full meal
• As pulutan with cold drinks
• Over garlic noodles
• As a topping for fried rice
• With crispy fried tofu mixed in for extra volume

This dish disappears fast—always make more than you think you need.

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Storage & Reheating

Salted egg sauce rewarms beautifully, but fried shrimp will soften. If you need to prep ahead:

• Keep shrimp fried but not yet sauced
• Recrisp in a 200°C oven for 5–7 minutes
• Toss in reheated sauce just before serving

Sauce stays good in the fridge for 3 days.

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Why You’ll Make This Again

It’s bold, buttery, fragrant, salty, savoury—and deeply comforting. Whether you're recreating a Singapore favourite, levelling up your pulutan, or impressing guests, this recipe delivers restaurant-level flavours with easy home steps.

Enjoy every crispy, golden, salted-egg-coated bite.```