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Name: Ambuyat
Total time: 30 min
Yield: Serves 4
Cuisine: Brunei
Ingredients: 200 g Sago starch; 1 L Water; 1 tsp Salt; 250 ml Chicken broth; 200 g Shrimp, peeled and deveined; 2 tbsp Fish sauce; 1 tbsp Chili paste; 1 tbsp Lime juice; 2 cloves Garlic, minced; 2 tbsp Spring onions, chopped

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Brunei30 minServes 4cooked before

Ambuyat

Ingredients10

Sago starch200 g
Water1 L
Salt1 tsp
Chicken broth250 ml
Shrimp, peeled and deveined200 g
Fish sauce2 tbsp
Chili paste1 tbsp
Lime juice1 tbsp
Garlic, minced2 cloves
Spring onions, chopped2 tbsp

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Method

Rinse sago starch and soak in water for 10 minutes.
Bring 1 L water to a boil, add salt and the soaked sago, stirring until it becomes a translucent, gelatinous mass (about 5 minutes).
Prepare the sauce by mixing fish sauce, chili paste, lime juice, minced garlic, and chopped spring onions in a bowl.
In a separate pan, sauté shrimp in a little oil until pink, then add chicken broth and simmer for 3 minutes.
Transfer the cooked sago to serving bowls, top with the shrimp and broth mixture.
Serve with the prepared sauce on the side for dipping; twirl the sago with a bamboo fork and dip into the sauce before eating.