Sizzling Gambas Recipe (Restaurant-Style)
This restaurant-secret recipe combines fresh tomatoes, aromatic garlic, and perfectly cooked shrimp in a rich, spicy sauce that caramelizes dramatically on a sizzling hot plate, delivering the exact taste of the Philippines' most beloved gambas dish.Transform your kitchen into a Filipino restaurant with this authentic sizzling gambas recipe that rivals Gerry's Grill! This spicy, garlicky shrimp dish served on a sizzling plate will transport you straight to the bustling streets of Manila.
Equipment
- Sizzling plate For that iconic restaurant-style presentation
- Large skillet or wok (Kawali) For even heat distribution while cooking
- Sharp knife (kutsilyo) For preparing vegetables and cleaning shrimp
- Cutting board (Sangkalan) For ingredient preparation
- Measuring spoons and cups (panukat) For precise measurements
- Tongs [Sipit] For handling shrimp while cooking
- Small bowls For ingredient organization
- Wooden spoon (sandok na kahoy) For gentle stirring
Ingredients
For the Shrimp:
- 1 kilogram large shrimp Hipon, cleaned and deveined
- 3-4 pieces calamansi Philippine lime or 2 tablespoons calamansi juice
- 1 tablespoon salt Asin
For the Sauce:
- 3 tablespoons cooking oil
- 1 stick ½ cup butter
- 3 tablespoons minced garlic Bawang
- 1 white onion Sibuyas, sliced
- 4 medium red tomatoes Kamatis, diced
- 1 cup green bell pepper Berdeng siling pangsigang, chopped
- 2 tablespoons cooking rice wine Shaoxing wine (optional)
- ¼ cup hot sauce or 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili flakes Paminta
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper powder
- Salt Asin and pepper (Paminta) to taste
Optional Garnish:
- Fried egg Pritong itlog
- Fresh cilantro Wansuy
- Green onions Dahon ng sibuyas
Instructions
- Start by marinating the shrimp. In a large bowl, mix the cleaned shrimp with calamansi juice and 1 tablespoon of salt. Let this sit for 30 minutes at room temperature.
- While waiting, prepare all your ingredients and have them ready beside your stove. This will make cooking smoother.
- Heat your pan over medium heat (180°C/350°F). Add the cooking oil and minced garlic. Cook the garlic until it turns light brown, about 1-2 minutes. Add the butter and let it melt completely.
- Add your sliced onions to the pan. Cook them until they become soft and clear, about 2-3 minutes. Now add the chopped tomatoes and cook for 5-7 minutes over medium heat (170°C/340°F). Gently press the tomatoes with your spoon while cooking to help them break down.
- Take your marinated shrimp out of the bowl and drain off the marinade. Add the shrimp to your pan and cook for just 2 minutes over medium-low heat (160°C/320°F). The shrimp should only turn pink – don't overcook them or they'll become tough.
- Add the rice wine to the pan and cook for one minute to let the alcohol cook off. Add your bell peppers, tomato sauce, and Worcestershire sauce. Season everything with chili flakes, cayenne pepper, chili powder, salt, and black pepper to taste. Cook over low heat (150°C/300°F) just until everything is hot and well combined.
- Get your sizzling plate very hot. Carefully transfer the gambas onto the hot plate. If you like, top it with a fried egg. Serve right away while the plate is still sizzling and the sauce is bubbling.
- Best enjoyed immediately with hot rice. Remember, the sizzling plate is extremely hot - warn your guests before serving.
Tips from Lola's Kitchen
- Choose fresh, not frozen shrimp for best results
- Clean shrimp thoroughly but keep tails on for presentation
- Don't overcrowd the pan to ensure proper cooking
- Pat shrimp dry before cooking to achieve better searing
- Use butter-flavored oil for the sizzling plate to prevent burning
Nutrition
Calories: 320kcalCarbohydrates: 9gProtein: 28gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 321mgSodium: 890mgPotassium: 525mgFiber: 2gSugar: 3gVitamin A: 1338IUVitamin C: 33mgCalcium: 164mgIron: 1mg
Tried this recipe?Let us know how it was!