How To Make Shrimp Sarciado?

At the conclusion of this post, my sister Didi provided a recipe that Landon sort of (but not quite) followed. It turned out really well!

Almost “Jalna’s” Shrimp Sarciado, but just as I finished the preparation, Landon arrived home from work and was able to take over. Yippeeee!!

He swiftly fried around a pound of shrimp and one small onion slice after adding a little oil to the pan.

He took the shrimp and onion out and put them aside. Three minced garlic gloves, a sizable tomato slice, and around two tablespoons of patis were also added.

He re-sauteed the shrimp and onions in the pan. The eggs, dashi powder, and chili pepper sauce were all added by Lan. Three big eggs are required for the dish. Landon used five of our medium-sized eggs (Waimana, of course).

Until the eggs were done, he simmered. Masarap!!! (tee hee… thanks Susan for the word “scrumptious”!)

This is Didi’s recipe: one pound. 1/2 tsp. of small, deveined, peeled shrimp. 1/4 teaspoon salt 2+2 teaspoons of freshly ground black pepper, to taste 1 large tomato, diced 1 small onion, chopped 4 stalks green onion, cut, white parts only 1/2 c. oil 3 minced garlic cloves patis (fish sauce) 2 tablespoons water 3 large, well-beaten eggs 4 green onion stalks, diced (only green portions) In a skillet over medium heat, sauté shrimp in 2 tsp. of oil. Take out of skillet and place aside. Add remaining 2 tsp. to the skillet and cook the garlic, tomato, and onions. of oil. Include patis and water. heating to a boil Turn down the heat, then simmer. Add the shrimp and the beaten eggs, and boil until the eggs are fully cooked. Use salt and pepper to season as desired.