500 g shrimp
50 ml cooking oil
1 egg, beaten
Padang Sauce ground ingredients (A):
25 g shallots
20 g garlic
50 g big red chili
10 g red cayenne pepper
10 g ginger
10 g spring onion, sliced oblique 1 cm thickness
30 g onion, thinly sliced
17 g large green chili, sliced oblique 1 cm thickness
17 g big red chili, sliced oblique 1 cm thickness
10 g sugar
2 g salt
3 g chicken stock powder
15 g lemon juice
25 g oyster sauce
25 g chilli sauce
30 g tomato sauce
300 ml water
Blend ingredients (A) until it becomes a fine paste. Saute paste with oil for 20 minutes over medium heat until the spices are cooked and darken in color.
Add the condiment ingredients (B) and saute until the ingredients are wilted.
Then add seasoning (C) and stir until well combined.
Finally, add the shrimp and cook until the shrimps turn a pinkish color.
Add the egg while continuing to stir until the egg is cooked and evenly distributed.
Remove and set aside.
Dish up shrimp onto the plate and serve.