15 November 2025
Crispy Singapore-Style Salted Egg Shrimp Feast
RecipeShare Test Kitchen
5.0(3 ratings)
Crispy potato-starch fried shrimp tossed in buttery salted egg yolk sauce with curry leaves and chili—Singapore-style ulam or pulutan ready in under 40 minutes.
Prep time
20 min
Cook time
20 min
Total time
40 min
Servings
6
Chef's Tips
Keep the flame low when cooking the salted egg yolks so they do not scorch and turn bitter.
Fry the shrimp in batches and pull them as soon as they turn opaque to avoid a rubbery texture.
For deeper flavor, briefly infuse the sauce with mashed shrimp heads, then strain before coating the shrimp.
Tools Used
Mixing Bowls(opens in a new tab)Measuring CupsMeasuring SpoonsCutting BoardFrying Pan Or WokSlotted SpoonTongsPaper Towels
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Ingredients
Ingredients
Servings
6 servings1×
Scale
Ingredient amounts update instantly.
Shrimp
Salted Egg Sauce
Optional Shrimp Head Infusion (Extra Flavor)
Instructions
Prepare the Shrimp
- 1
Pat the peeled and deveined shrimp very dry with paper towels so the starch will cling well.
- 2
Toss the shrimp with fish sauce and let sit for 5–10 minutes while you prepare the other components.
- 3
Place potato starch in a shallow bowl. Dredge each shrimp, dip quickly in cold water, then dredge again for a light but clinging coating. Shake off excess and set aside.
Make the Salted Egg Sauce
- 1
Mash cooked salted egg yolks with a fork until sandy.
- 2
Melt butter over low heat.
- 3
Add garlic and cook gently until fragrant without browning.
- 4
Stir in mashed yolks and cook on low until foamy and grainy.
- 5
Add curry leaves, chili flakes, and fresh chili. Let them sizzle briefly.
- 6
Season with fish sauce and sugar. Taste and adjust.
Optional Shrimp Head Infusion (Extra Flavor)
- 1
Melt butter in a small pan.
- 2
Add shrimp heads and press with a masher to release juices.
- 3
Cook until fragrant and deep orange, then strain into the sauce.
- 4
Thicken with extra mashed yolk if needed.
Fry the Shrimp
- 1
Heat oil to 170–180°C.
- 2
Fry shrimp in batches until lightly golden and opaque, about 1–2 minutes.
- 3
Drain on a rack or paper towels.
Coat and Serve
- 1
Rewarm the salted egg sauce gently.
- 2
Add fried shrimp and toss quickly to coat.
- 3
Mash in extra yolk for stronger flavor if desired.
- 4
Serve immediately as ulam with rice or as pulutan.
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Learn More
Everything you want to know about this recipe.
Why This Salted Egg Shrimp Hits So Hard
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.
What Makes It “Singapore-Style”?
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.
How to Get the Crispiest Shrimp
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.
Building the Perfect Salted Egg Sauce
Building the Perfect Salted Egg Sauce
Start low and slow:
- Melt butter gently.
- Add garlic until just soft.
- Stir in mashed yolks until foamy and grainy.
- Add curry leaves and chili to bloom the aromatics.
- 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.
Serving Suggestions
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.
Storage & Reheating
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.
Why You’ll Make This Again
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.```
Nutrition Facts
Nutrition Facts
Serving Size: 1/6 of recipe (approx. 180 g with sauce)
Calories 48024%
% Reference Intake*
Total Fat 30g43%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 300mg
Sodium 900mg
Total Carbohydrates 22g8%
Dietary Fiber 1g
Sugars 4g4%
Protein 32g64%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use chicken or tofu instead of shrimp?
Yes. Use bite-sized chicken thigh pieces or firm tofu cubes, coat them in starch and fry until crisp, then toss in the salted egg sauce.
What if I cannot find curry leaves?
Curry leaves are traditional, but you can make the recipe without them. Add a squeeze of lime or calamansi to brighten the flavor.
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Princess J.
· 10 Nov 2025Proud Victoria, Laguna baby here—fresh itlog maalat made this recipe next-level. Definitely a keeper.
Jay A.
· 30 Oct 2025Sarap! I used half shrimp and half chicken chunks like Chef suggested, both worked so well with the sauce.
Racquel C.
· 12 Oct 2025Tried this for Sunday lunch—super crispy and that curry leaf aroma feels exactly like the salted egg prawns I had in Singapore.
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