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Have I told you that my Grandma is a mix of Indonesian and Portuguese? So, imagine her food is like a mixture of Indonesian and Portuguese cultures fusing together. That sounds awesome, right?
Well, the fact of the matter is not really a fusion, but dishes are done right and properly. She has authenticity in her own unique style and way of cooking. As much as I can remember, she would cook stews of sambal with various ingredients, served them over rice and that would be dinner.
Well, as you lovely people know that I dislike rice. I took an unorthodox route with fried Vietnamese rice paper instead. I also poached an egg in the sambal stew; I mean 1 TBSP of egg white is used to marinate the shrimps, why not cook the whole egg too?
Ingredients:
(Serve 1)
Shrimps Shelled and Deveined, 8
Baking Soda, 1/2 TSP
Egg White, 1 TBSP
Tapioca Starch, Pinch
Onion Coarsely Sliced, 1
Garlic, 3 Cloves
Sambal Homemade, 2 TBSP (Adjust To Preference)
Tomato Puree / Ketchup, 2 TBSP
Canola / Sunflower / Grapeseed / Peanut Oil, 2 TBSP
Sea Salt, Pinch
Gula Melaka Syrup, 1 TBSP
Scallions / Coriander / Parsley Finely Sliced, For Garnish
Steamed Rice / Vietnamese Rice Paper, To Serve (Optional)
Equipment:
Griddle / Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
After shrimps had been deveined, coat well with baking soda.
Add water and ice until fully submerged.
Set it aside for 30 mins.
After 30 mins, drain and wash shrimps thoroughly under running water.
Transfer into a bowl.
Add in egg white and tapioca starch.
Coat well and set aside in the fridge until ready to use.
*The above steps are to remove the seafood odor and also making the shrimps extra bouncy.*
In a food processor, add onion, garlic, sambal and tomato puree.
Blitz until fine paste forms.
In a skillet or pan over medium heat, add oil.
Once the oil is heated up, add in the spice mixture.
Season with salt and drizzle in the gula melaka syrup.
Sauté until well combined and color is darkened.
Add in shrimps.
Add 1/4 cup of hot water into the same bowl (used for marinading the shrimps) to clean up any nooks and crannies.
Pour the hot water mixture into the skillet or pan.
Deglaze and stir to combine well.
Bring it up to a slow simmer.
Create a crater and slide in an egg (this is optional, only 1 TBSP of egg white is used for marinading the shrimps, why not cook the whole egg too).
Cover and cook until the egg whites and yolks cook to your preference.
Remove from heat and garnish with scallions, coriander, or parsley.
You can serve this over steamed rice or deep fried Vietnamese rice paper.
*To deep fry the Vietnamese rice paper, add about 1 inch of oil in a skillet.
Once the oil is heated up, carefully drop the paper into the oil.
It will crisp up immediately.
Remove from heat and set aside to drain off excess oil.*
Serve immediately.
Recipe Video:
This recipe is featured in my ECookbook: