This dish translates to Shrimp in a Sauce. More traditionally, I have had fish, pork, beef and egg saciado. This version with shrimp however, is one that one of my sisters enjoys. A very light and delicate dish.
1 lb. small shrimp, peeled, deveined ½ tsp. salt ¼ tsp. freshly ground black pepper to taste 2+2 tsp. oil 3 cloves garlic, minced 1 large tomato chopped 1 small onion, chopped 4 stalks green onion, chopped, white parts only ½ c. water 2 TB patis (fish sauce) 3 large eggs, well beaten Garnish: 4 stalks chopped green onion, green parts only
In a skillet over medium heat; saute shrimp in 2 tsp. of oil. Remove from skillet, set aside. Into skillet; saute garlic, tomato and onions in remaining 2 tsp. of oil. Add water and patis. Bring to boil. Reduce heat and bring to a simmer. Add shrimp and beaten eggs; simmer until eggs are cooked through. Season as needed with salt and pepper.
Serve immediately with steamed rice. Serves 3-4.