Praise be to my mum's Filipino shrimp sandwich – SBS

While others wax sentimental about their mums’ chicken sandwiches, I have fond memories of my mum’s shrimp (prawn) sandwich.
As a little girl, I could not understand why people liked sandwiches with shredded boiled chicken and mayo, and don’t get me started with boiled chicken skin.
Meanwhile, my mum’s shrimp sandwich included steamed or boiled shrimp that was meticulously peeled, and then mixed with mayo, pickle relish, salt and pepper. Mum liked to chill the filling to let it set and to allow the flavours to come together nicely.

The shrimp sandwich is one of simplicity.
Our family is Catholic so we ate more shrimp during Lent when we abstained from meat on Fridays. But in my heart, it was welcome all year round. 
This sandwich is both special and simple. Shrimps are not exactly cheap but people in the Philippines are blessed with an abundance of seafood. People in the Philippines mostly get fresh shrimp and often they’re still alive.
“My mum believed her family deserved nothing but the best. This meant giving us the freshest shrimps, steamed, peeled and served as a loving sandwich.”
After buying fresh shrimp from the local market, my mum would steam them in simmering water. When their skin turned bright orange, we’d scoop them out.
We often ate them for lunch or dinner, relishing their natural, sweet taste. Any leftover shrimp would be laboriously peeled by mum. She would put them aside in a sealed glass container to make shrimp sandwiches for our school lunches. 
As an adult, I realise now that those were not leftovers. My mum bought enough for a meal and school lunch sandwiches for her hungry kids. When there was not enough shrimp, she bulked the mixture out with hard-boiled eggs to make sure all five of us (four actually, one brother was allergic to shrimps) could have a shrimp sandwich.  

EGG SANDWICH RECIPES

Egg sandwich lovers, come join us in eating these
Cast your egg sando-lovin' eyes this way, and join us as we admire Adam Liaw's statement sandwich and more.

I recently made my mum’s shrimp sandwich here in Australia. I didn’t buy live shrimp. I happily settled on using peeled ones from the supermarket. After cooking them, I let them cool and added the rest of the ingredients.
Since I couldn’t find pickle relish in my local supermarket, I chopped sweet pickles instead. After I mixed the ingredients, I put them between two slices of plain white bread; nothing fancy.

Shrimps are blended with mayo and pickles.
The sun was shining on me as I bit into my shrimp sandwich. It immediately reminded me of my childhood. Or, more accurately, it reminded me of how my mum was a little extra.
I don’t know anyone else who makes shrimp sandwiches for her kids. Yesterday, I asked my mum why she made shrimp sandwiches and what was her inspiration. She couldn’t remember, but to me it was clear. My mum believed her family deserved nothing but the best. This meant giving us the freshest shrimp, steamed, peeled and served as a loving sandwich.
It was her love language. 
 
Photography by Maida Pineda. Styling by Maida Pineda. Food preparation by Maida Pineda.
Love the story? Follow the author here: Twitter @themaidastouchFacebook @maidastouch, Instagram @themaidastouch
Serves 2 
Ingredients
Method

MORE FILIPINO FOOD

How to give your pasta Filipino flavours with Luisa Brimble
Lifestyle photographer and home cook Luisa Brimble shares how you can give pasta a Filipino touch.

How this West Coast couple pimps the Filipino polvoron
Biscuit delivery business The Pimped Biscuit uses a popular Filipino shortbread with Spanish origins as a base to create this cleverly named sweet.

Filipino chicken rice

Fried rice is ever-present on a Filipino breakfast table – it’s called ‘sinangag’. The best rice for fried rice is leftovers, which will be even better if you have leftover chicken rice from the night before.

The many translations of Filipino adobo
If food is a love language, adobo in Filipino cuisine is phonics.

Ross Magnaye packs punchy Filipino flavours into this laneway eatery
With dishes like kangaroo kilawin on bone marrow, kingfish sinuglaw to scoop up with pork crackling and a 'McScallop', Serai is unlike any other restaurant in Melbourne.

Five Filipino foods for your next karaoke party
Endless drinks, futile attempts at reaching high-pitched notes and a ton of delicious food make for a successful Filipino party.

Like sticky rice? You'll love this sticky Filipino rice cake
Regardless of the weather or your age, you'll want to bite into biko – a Filipino rice cake sweetened with caramel and coconut.

Fall in love with this sweet, soft, spiral-shaped Filipino pastry
Ensaymada is a sweet Filipino bread known for its softness and scroll-like appearance.

The underrated Filipino custard truffles you should know about
Yema are sweet custardy milk truffles, perfect to add to a grazing plate this summer season.

Fried rice is ever-present on a Filipino breakfast table – it’s called ‘sinangag’. The best rice for fried rice is leftovers, which will be even better if you have leftover chicken rice from the night before.
SBS Food x Diwali
SBS Food x Diwali
SBS acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia.

source

About Merisa

Check Also

10 Best Recipes With Beef Broth – Insanely Good – Insanely Good Recipes

More results… More results… If you’re looking for mouthwatering ways to use up that leftover …

Leave a Reply

Your email address will not be published. Required fields are marked *