This recipe is from 'Breakfast Dishes and Savouries' by C.Hermann-Senn (1923). Its listed as a breakfast dish.
I had to adapt things slightly - I am not sure what kind of shrimp paste would have been available at that time but I reckoned that using Thai shrimp paste would be an approximation. I had no anchovy essence so I used a dash of Worcestershire sauce (it has anchovies in it). I added a little tomato paste to the sauce as I thought it would be prettier. I also dusted the final dish with chilli powder (cayenne might have been more in keeping but I had run out).
Verdict: I thought it was lovely. So different from the egg dishes we are accustomed to. It has something in common with Eggs Benedict - which of course is no bad thing!
I had to adapt things slightly - I am not sure what kind of shrimp paste would have been available at that time but I reckoned that using Thai shrimp paste would be an approximation. I had no anchovy essence so I used a dash of Worcestershire sauce (it has anchovies in it). I added a little tomato paste to the sauce as I thought it would be prettier. I also dusted the final dish with chilli powder (cayenne might have been more in keeping but I had run out).
Verdict: I thought it was lovely. So different from the egg dishes we are accustomed to. It has something in common with Eggs Benedict - which of course is no bad thing!
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