These Singapore-style shrimp are all about contrast: a crisp, golden shell outside and a silken butter glaze with garlic, curry leaves and bird’s eye chile inside. Evaporated milk gives the sauce a velvety body, while the egg yolk ties everything together and makes it especially luxurious. 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 chile — 3, sliced
- Unsweetened evaporated milk — 1 cup
- Salt — 1 1/2 tsp (or to taste)
- Sugar — 1 tsp (or to taste)
- Water — 1–2 tsp (for the yolk)
How to prepare
- Prepare the shrimp: peel if desired, then pat dry. Season with 1 tsp salt and toss evenly in the cornstarch, shaking off any excess. Mix the egg yolk with 1–2 tsp water in advance.
- Fry: in a wide skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches for 1–2 minutes per side, until deeply golden and crisp. Transfer to a rack or paper towels.
- Build the sauce base: in a second skillet, heat the 2 tbsp vegetable oil and melt the butter. Add the garlic, curry leaves and chile, then cook for 30–60 seconds until fragrant.
- Add the milk base: pour in the evaporated milk, salt and sugar. Reduce the heat to medium and drizzle in the egg yolk, stirring constantly, until the sauce thickens slightly and turns smooth.
- Bring it together: add the fried shrimp to the simmering sauce and gently toss so each piece is coated in the glaze. Warm for 1–2 minutes and serve immediately.
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 will vary depending on oil absorption and the specific ingredients used.
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Tips and variations
- Add the egg yolk in a thin stream over medium heat, stirring constantly so the sauce doesn’t split.
- Adjust the heat by changing the amount of chile and seeds: for a milder version, use 1 chile 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 shift, but the dish will still be balanced.
- For the crispiest coating, dry the shrimp well and fry in batches in properly heated oil.
- Serving idea: excellent with basmati or jasmine rice, rice noodles, or sliced cucumber for freshness.
FAQ
What can I use instead of curry leaves if they’re hard to find?
There’s no perfect substitute, but kaffir lime leaf or a strip of lime zest will add citrus freshness. You can also simply increase the garlic and add a pinch of curry powder. The flavor will be different, but still bright.
Can I use sweetened condensed milk instead of evaporated milk?
No — you need an unsweetened milk base. If you don’t have evaporated milk, use a 1:1 mix of half-and-half and milk, or simmer milk over low heat until reduced by 20–25%.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat them thoroughly dry with paper towels so the cornstarch adheres well and the crust stays crisp.