Gambas Fried Rice

½ kg small shrimppeeled and deveined

salt and ground black pepper to taste

½ tbsp smoked paprika

4 tbsp olive oil

¼ cup garlicsliced into thin disks

2 pieces siling habasliced diagonally

½ tsp thyme

⅛ cup vinegar

3 tbsp sugar

2 tbsp tomato paste

¼ cup crushed tomatoes

1 squeeze of lemon juice

8 cups ricecooked

garlic slicesfried

Spring onionfinely chopped

6 pcs quail eggsfried sunny side up

Season shrimp with salt, pepper, and half of the paprika. Mix well.

In a pan over medium-low heat, fry the garlic slices slowly until slightly browned. Add sliced chilies and sauté for a few more minutes.

Add shrimp and quickly saute until colored. Remove shrimp.

Add remaining paprika, thyme, and vinegar. Do not mix for a few minutes. Add sugar, tomato paste, and crushed tomatoes. Cook until reduced. Return shrimp and toss to coat, squeeze in lemon juice. Set aside some gambas for topping.

Add rice and toss until everything is well combined. Mix/top with more fried garlic, spring onions, and fried quail eggs.

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