Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado. This favorite Filipino dish is usually done with fish, but it’s also made with chicken, pork, and eggs. I like it best with shrimp.
Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines. The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.
The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.
Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.
You can find Patis in the condiment section of an Asian Market. I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste. You can also add more eggs if you like.
1 lb. Extra Large Shrimp – shelled, deveined, tail on
1 Onion – sliced
1 Tomato – sliced
1 tbls. minced garlic
2 tbls. Patis
1 tbls. Oil
1. Saute sliced onions in oil until they start to turn translucent.
2. Add minced garlic and saute for a minute more.
3. Add shrimp and cook until they start turning pink.
4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
5. Add Patis – stir well to evenly mix sauce in
6. Add your raw egg – use spatula to “scramble” the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
Serve over steamed rice.