Sizzling Gambas is a shrimp dish that is considered to be both an appetizer and a main dish. Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons. On the other hand, the “sizzling” adjective refers to the manner on how the shrimps are presented. A hot metal plate known as a sizzling plate (or fajita plate) is used to serve the dish to make it more appealing and exciting to eat.
I like this dish not only for its presentation but for its taste as well. I like having this very spicy so I put a lot of chilies and hot sauce to make it fiery. Some bars and restaurants in the Philippines serve good Gambas too. However, the shrimps are often small and few; you have to dig through the vegetables to find the shrimps. They should call it sizzling vegetables with hibi (small shrimps) instead 
This same recipe was featured in my interview on Adobo Nation. I figured that some of you might want to have the exact amount of ingredients and the written cooking procedure, so here it is.
And yes… you can always drop a comment if you have questions and clarifications.
Have a good day, everyone!
Sizzling Gambas Recipe
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons garlic, minced
- 1/4 cup lemon juice
- 1/2 cup green chili, sliced diagonally
- 1 cup red bell pepper, chopped
- 1/4 cup cooking oil or olive oil
- 1 medium-sized onion, quartered
- 2 tablespoons cooking rice wine
- 1/4 cup tomato sauce
- 2 tablespoons chili sauce
- Salt and pepper to taste
Watch the cooking video:
Cooking Procedure
- Combine lemon juice and shrimp and marinade for 30 minutes.
- Pour cooking oil in a wok of frying pan then apply heat.
- When the oil is hot enough, put-in the garlic and cook until the color turns light brown.
- Add the onions and red bell pepper then cook until the texture softens.
- Put-in the shrimps and cook for 2 minutes.
- Add the cooking rice wine, salt, and pepper then cook for another minute.
- Add the tomato sauce and stir. Cook for 2 minutes.
- Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
- Heat a sizzling plate and transfer the shrimp along with the other ingredients.
- Top with sliced green chilies and serve.
- Share and enjoy!
Number of servings (yield): 4
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Kelan ka po magrerelease ng cooking book???? Can’t wait to have it po
hi,,
ask kulang kung marunong po kayong gawa ng puto pao.. lagi me subay bay sa lahat ng luto u at nagaya ko at masarap po na next time pls. puto pao naman salamt..
marie,,
frm; germany
hi chef…yummy its delicious!!!i tried to cooked yesterday ur sizzling gambas,but di ko nilagyan ng chili kc we dont like something maanghang…ok nman din masarap rin…ask ko lang,,,in ur recipe how many persons can be serve???god bless & more power!!!
This recipe is good for 4 persons.
Sir, Na try mo nb gumamit ng oyster sauce (panda) at chilli paste pra s.gambas? S plagay ko kc mas masarap cya.
looks good kuya.thank you so much.. pde po ba paturo ng yema roll cake next time.”?thank you..
tnx sa reply…galing mo tlaga,,,pampamilya ang mga luto mo,pinahanga mo aq sa sarap…sa lhat ba ng recipes mo,good for 4 persons lang xa???
nice recipe pinoy is the best
hi. ask ko lng, wat can i replace 4 rice wine? salamat po.
it looks very appetizing…i will try this one
Hi, I sent you an email as well but I am posting this comment additionally in hopes that I will get a response soon – since I am so eager and excited to make this tonight! =]
Hi,
Thank you for sharing your recipes and better yet, teaching your audience how to cook them via youtube. I like your Sizzling Gambas recipes and would like to try and make them tonight for my boyfriend (he is a heavy seafood and hot spice lover). I do have a couple question though – where can I find Cooking Rice Wine? I imagine they will not be easily found in common “American” stores such as Ralphs or Vons or Albertsons? I haven’t had any luck searching those stores. Is there a substitute liquid that I can use? Also, would it be possible to use red pepper flakes rather than the chili sauce?
Thank you for your input! I look forward to hearing from you.
Cheers,
Nadene
hi chef,
wala talaga akong masabi sa mga recipe mo all great taste. wait ko talaga release ng iyong cook book.
Many Thanks,
iann
hi i tried ur yema balls msrap tlga…pwede mag ask kung wlang rice wine anung
alternative dyan sa rice wine? may nkita akng rice wine vinegar ito ba yun?
salamat sa iyo…
rapsa… na-try ko na tong gawin with the help of kuya cooking method… thank you po :=)
wow it look sooo yummmy, ill definitely try this why i get home this comming June, thanks for sharing Chef Vanjo and GOD BLESS^_^
i hope available na ang inyung recipe books…thanks a lot for continuing support.
chefjo’
ano po ang rice wine? ano po ang ibang pwedeng i replace sa rice wine? wala kc akong makitang rice wine in korea??? pwede po bang walang rice wine ung zissling gambas? thank you po.
hi chef, i tried sizzling gambas today and it was really good…i didn’t put rise wine coz i dont have but still delicious and i loved it…thank u
from Leny Rossbach
Quebec