Citizens, there can zero doubt in your collective minds that in Singapore, there are a whole category of recipes classified as “Eurasian” – fusing European and Asian ingredients into a harmonious whole that was beloved by the British during their colonial rule of the City-State during the 19th century.
What is Bostador, you might ask? I’m so glad you did, for now I may enlighten you!
It’s actually Creole Portuguese for ‘slap’, as in the first mouthful of this dish and you’re going to feel like you’ve been slapped by its fiery heat! Creole Portuguese, known as Kristao (pronounced Kristang) locally in Singapore, is a type of Portuguese spoken by the Eurasian population in Singapore and Malaysia, the ones of Portuguese descent.
Bostador is a spicy dish, there’s no getting away from that, and it is one of the many versions of sambals or (chilli paste, chilli sauce) found in South East Asia. And prawn sambal is very, very popular, right across the various cuisines and cultures.
They all have obvious similarities and differences, whether cooked by the Eurasians, the Chinese, the Nyonyas, the Malays or the Indians. And that’s before we leave Singapore and Malaysia and venture out to Indonesia, Thailand, etc.
Quentin’s Restaurant is the leader in continuing to offer these now rare dishes to a hungry Singapore and is universally acclaimed as offering some of the most “shiok” (delicious) food in the City.
This is my adaptation of their classic Bostador recipe, and it does closely follow the canonical source – I admittedly prefer my version but no matter what, this is a simple recipe that will knock your socks off! 🙂
Please enjoy this classic recipe from Singapore and know that many others from this wonderful City-State will follow in the future!
Battle on – The Generalissimo
The Hirshon Prawns Bostador
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