Oatmeal with Shrimp Sambal

When we think of oats, we tend to associate it with sweet ingredients like blueberries, bananas, peanut butter, honey, and a menagerie of other breakfast-y things. But oats are incredibly versatile, it can be enjoyed in both sweet and savory dishes, and we’ve got a take on the latter that we think you’ll love.

Staying close to our Asian heritage, we created a recipe that includes some Malaysian essentials: eggs, soy sauce, fried shallots, and our spicy and sweet Sambal Shrimp Chili Crunch. So, get ready, set, bring it to a boil, and serve this flavourful lunch bowl you’re sure to love.

Oatmeal with Shrimp Sambal

SERVES TIME

2 20 Mins

INGREDIENTS

1 cup rolled oats
2 cups chicken stock, or water
2 eggs
1 tsp Homiah Sambal Shrimp Chili Crunch
1 stalk green onion, thinly sliced
2 tsp soy sauce, or more to taste
Fried shallots

METHOD

Add the rolled oats and chicken stock in a pot, and simmer over low heat for about 10 minutes. Once it’s thickened up to your liking, transfer it to a bowl and set it aside while you make your eggs.
You can have your eggs poached, soft-boiled, or fried for this recipe. It all depends on what you prefer — I like my eggs soft-boiled, so I’d fill a small saucepan with enough water to cover the eggs, and boil over medium-high heat. If you like very runny yolks, 6 minutes is the ideal cook time. But if you prefer your egg whites to be slightly firmer with a runny yolk, 7 minutes works best.
Once that’s done, add the cooked eggs on the oatmeal along with a teaspoon of Sambal Shrimp Chilli Crunch for a bit of spice and depth of flavor to your dish.
Top it off with green onion, a drizzle of soy sauce, and a blizzard of fried shallots.

SHOP INGREDIENTS