Sambal Udang Telur | Sambal Shrimps with Egg

Name: Sambal Udang Telur | Sambal Shrimps with Egg
Total time: 7200 s
Yield: 2 servings
Cuisine: American
Ingredients: 16 Shrimps Shelled & Deveined,; 1 TSP Baking Soda,; 1 TBSP Egg White,; Pinch Tapioca Starch,; 1 Onion Coarsely Sliced,; 3 Cloves Garlic,; @chillibellasg’s Sambal, 2 TBSP (Adjust To Preference); 2 TBSP Tomato Puree / Ketchup,; Canola / Sunflower / Grapeseed / Peanut Oil, For Cooking; Pinch Sea Salt,; 1 TBSP Gula Melaka Syrup / Pure Honey,; Scallions / Coriander / Parsley Finely Sliced, For Garnish; Steamed Rice / Vietnamese Rice Paper, To Serve (Optional)

Daniel Lim @fatdoughsg

Singapore

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?

Daniel Lim @fatdoughsg

Saved

Ingredients

2hrs

2 servings

16Shrimps Shelled & Deveined,
1 TSPBaking Soda,
1 TBSPEgg White,
PinchTapioca Starch,
1Onion Coarsely Sliced,
3 ClovesGarlic,
@chillibellasg’s Sambal, 2 TBSP (Adjust To Preference)
2 TBSPTomato Puree / Ketchup,
Canola / Sunflower / Grapeseed / Peanut Oil, For Cooking
PinchSea Salt,
1 TBSPGula Melaka Syrup / Pure Honey,
Scallions / Coriander / Parsley Finely Sliced, For Garnish
Steamed Rice / Vietnamese Rice Paper, To Serve (Optional)

Saved

Steps

2hrs

1

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.*
2

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.
3

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.
4

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.
5

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.*
Serve immediately.
6

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.
7

For the detailed recipe video:
https://www.instagram.com/tv/CMSCurMl8au/