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

Method

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