Recipe for 2 portions
1. Marinate the shrimps
Rinse the shrimps in a sieve with cold water and pat dry with a piece of kitchen paper. Mix them with ½ the sambal badjak, 1tsp honey, ½tsp vinegar and a pinch of salt. Let sit to marinate.
2. Cut the vegetables
Zest and juice the lime. Halve the cucumber lengthways and scoop out the seeds with a spoon, then cut crosswise into small pieces. Scrub or peel the carrot and grate it coarsely. Thinly slice the spring onion.
3. Make the salad
In a salad bowl, mix 1Tbsp mayonnaise with the lime juice, ½Tbsp vegetable oil, and ½tsp salt. Add the cucumber, carrot and spring onion and mix. Season with salt to taste.
4. Make the lime-mayo
Mix the lime zest with 2Tbsp of mayo and ½tsp vinegar.
5. Heat the buns
Carefully dampen a clean kitchen towel thoroughly with hot water and wrap the guabao in it. Place them in a microwave-safe bowl, cover, and heat thoroughly in the microwave at 700W for 90sec.
6. Fry the shrimps
Heat up a medium pan on medium-high heat and fry the shrimps with their marinade for ca. 2min. until they are cooked through and turned pink. Open the buns and spread a little lime-mayo on the insides. Layer a bit of salad and the shrimps inside and close the buns. Serve with the remaining salad on the side, sprinkled with the fried onions.