Recipe for 4 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 the sambal badjak, 2tsp honey, 1tsp vinegar and a large pinch of salt. Let sit to marinate.
2. Cut the vegetables
Zest and juice the lime. Halve the cucumbers lengthways and scoop out the seeds with a spoon, then cut crosswise into small pieces. Scrub or peel the carrots and grate it coarsely. Thinly slice the spring onion.
3. Make the salad
In a salad bowl, mix 2Tbsp mayonnaise with the lime juice, 1Tbsp vegetable oil, and 1tsp 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 4Tbsp of mayo and 1tsp 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 large 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.