The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust as beautifully as Yich’s, but it was still delicious. I also chose to top the dish with a tablespoon or so of the dried-shrimp mixture, just for extra flavor and a bit of crunch.

Making the shrimp stock.
The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons …read more

Two recipes on my must-try list:
Yich’s dried shrimp-shrimp-scallop-kailan stir fry. Kailan is sold here as “Gailan”.
and
Melting Wok’s Sweet Mung Bean Taro Dessert. I haven’t seen yellow mung beans here for a while, maybe I’ll check the Indian aisle for these.