These Singapore-style shrimp win you over with their contrast of textures: a crisp golden shell outside and a velvety butter glaze inside, scented with garlic, curry leaves and chili. Evaporated milk gives the sauce a lush, silky body, while egg yolk binds it all into a delicate, glossy coating. Serve with jasmine rice or noodles.
Ingredients
- For the shrimp
- Large shrimp — 375 g (13 oz)
- Salt — 1 tsp
- Cornstarch — 1/2 cup
- Vegetable oil for frying — 1/2 cup
- For the butter sauce
- Vegetable oil — 2 tbsp
- Unsalted butter — 50 g (1.8 oz)
- Egg yolk — 1, mixed with 1–2 tsp water
- Garlic — 7 cloves, finely chopped
- Curry leaves — 5 g
- Bird’s eye chili — 3, sliced
- Evaporated milk — 1 cup
- Salt — 1.5 tsp (or to taste)
- Sugar — 1 tsp (or to taste)
- Water — 1–2 tsp (for the yolk)
How to cook
- Prepare the shrimp: peel if desired and pat dry. Season with 1 tsp salt and toss evenly with the cornstarch, shaking off any excess. Mix the yolk with 1–2 tsp water ahead of time.
- Fry: heat 1/2 cup vegetable oil in a wide skillet over medium-high heat. Fry the shrimp in batches for 1–2 minutes per side until golden and crisp. Transfer to a rack or paper towels.
- Build the sauce base: in a second skillet, heat 2 tbsp vegetable oil and melt the butter. Add the garlic, curry leaves and chili, and cook for 30–60 seconds until fragrant.
- Add the creamy base: pour in the evaporated milk, salt and sugar. Reduce the heat to medium and slowly drizzle in the yolk, stirring constantly until the sauce thickens slightly and turns smooth.
- Finish: add the fried shrimp to the bubbling sauce and toss gently so each piece is coated. Warm through for 1–2 minutes and serve at once.
Nutritional value per serving
| Calories | ≈ 550 kcal |
|---|---|
| Protein | ≈ 35 g |
| Fat | ≈ 38 g |
| Carbohydrates | ≈ 28 g |
| Sodium | ≈ 1200 mg |
| Fiber | ≈ 1 g |
| Sugars | ≈ 7 g |
Nutritional values are approximate and depend on the amount of oil absorbed and the products used.
Tips and variations
- Drizzle in the yolk in a thin stream over medium heat, stirring constantly so the sauce does not split.
- Adjust the heat with the amount of chili and seeds: for a milder version, use 1 chili with the seeds removed.
- No curry leaves? Replace them with a strip of lime zest and 1–2 kaffir lime leaves, or leave them out — the flavor will change, but the dish will still be balanced.
- For the crispiest crust, pat the shrimp very dry and fry in batches in properly heated oil.
- Serving ideas: excellent with basmati or jasmine rice, rice noodles, or sliced cucumber for freshness.
FAQ
What can I use instead of curry leaves if they are hard to find?
There is no perfect substitute, but you can use kaffir lime leaf or a strip of lime zest for citrus brightness, or simply add a little more garlic and a pinch of curry powder. The flavor will be different, but still vibrant.
Can I use sweetened condensed milk instead of evaporated milk?
No, you need an unsweetened milk base. If you do not have evaporated milk, substitute a 1:1 mixture of 10-20% cream and milk, or reduce regular milk over low heat by 20-25%.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then dry thoroughly with paper towels so the cornstarch adheres properly and the crust stays crisp.
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