Updated: Mar 13
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 & 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?
Anyway, this recipe is in the gift set. You can check out in my Instagram Shop or Facebook Page. The recipes are still available in digital format. I am still thinking of ways to make it available to everyone who is interested in buying the recipes. Stay tuned.
Shrimps Shelled & Deveined
Onion Coarsely Sliced
Tomato Puree / Ketchup
Canola / Sunflower / Grapeseed / Peanut Oil
Sea Salt, Pinch
Gula Melaka Syrup / Pure Honey
Scallions / Coriander / Parsley Finely Sliced
Steamed Rice / Vietnamese Rice Paper
Griddle / Cast Iron Skillet / Pan
After shrimps had been deveined, coat well with baking soda.
Add water & ice until fully submerged.
Set it aside for 30 mins.
After 30 mins, drain & wash shrimps thoroughly under running water.
Transfer into a bowl.
Add in egg white & tapioca starch.
Coat well & set aside in the fridge until ready to use.
*The above steps are to remove the seafood odor & also making the shrimps extra bouncy.*
In a food processor, add onion, garlic, @chillibellasg’s Sambal & 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 & drizzle in the gula melaka
Sauté until well combined & 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 & crannies.
Pour the hot water mixture into the skillet or pan.
Deglaze & stir to combine well.
Bring it up to a slow simmer.
Create a crater & 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 & cook until the egg white & yolk cook to your preference.
Remove from heat & 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 & set aside to drain off excess oil.*
If you are not residing in Singapore, you can replace the sambal with any chili or hot sauce of your preference. Harissa, Sambal Oelek, or Thai Red Chili Sauce will be awesome as well.