Name: Palabok Rice Tostada with Shrimp Dressing and Crunch
Yield: 10
Ingredients: 200.0ml Lady's Choice Real Mayonnaise 5.5L; 5.0g Knorr Shrimp Seasoning Powder 1kg; 2.0g Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg; 10.0ml Fish Sauce; 30.0ml Annatto Oil; 3.0g Knorr Lime Powder 400g; 200.0ml Calamansi Juice, freshly squeezed; 50.0ml Simple Syrup, 1:1 ratio; 80.0g Carte D'Or Green Unflavored Gulaman 1kg; 500.0ml Canola Oil, chilled; 18.0g Unsalted Butter; 1.0g Curry Leaves, optional; 18.0g Knorr Salted Egg Powder 800g; 50.0ml Evaporated Milk; 100.0g Lady's Choice Real Mayonnaise 5.5L; 1.0g Knorr Lime Powder 400g; 6.0pc Vietnamese Rice Wrapper, quartered; 1000.0ml Vegetable Oil, for shallow frying; 300.0g Baby Shrimp, sautéed and cooled; 250.0g Ground Pork, sautéed and warm; 100.0g Fried Garlic; 120.0g Tinapa Flakes, toasted; 120.0g Pork Chicharron Crumble; 80.0g Spring Onions, chopped; 24.0pc Chinese Cabbage or Lettuce, trimmed to fit; 24.0pc Rice Crispy Tostada Base; 0.0cl Prepared Palabok Dressing; 0.0dg Prepared Calamansi Pearls; 0.0dg Prepared Salted Egg Purée; 0.0dg Prepared Protein Mix

This palabok rice tostada reimagines a Filipino classic into a crisp, shareable format with layered textures and bold shrimp flavor. Designed for advance prep and quick assembly, it delivers strong visual impact and consistent portioning for modern menus.

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Preparation

Mix the Palabok Dressing
- Combine all ingredients in a bowl.
- Mix until smooth and well incorporated.
- Transfer to a squeeze bottle and set aside.
Prepare the Calamansi Pearls
- Pour canola oil into a container and freeze until very cold.
- Combine calamansi juice, simple syrup, and green gulaman in a pot.
- Bring to a boil while whisking until fully dissolved.
- Transfer liquid to a squeeze bottle and keep warm.
- Drip the mixture into the cold oil to form pearls.
- Strain pearls from oil and chill until needed.
Cook the Salted Egg Purée
- Melt butter over medium heat.
- Add curry leaves and sauté briefly, then discard.
- Lower heat and add salted egg powder. Mix into a paste.
- Whisk in evaporated milk until smooth.
- Cool slightly, then combine with mayonnaise and lime powder.
- Transfer to a squeeze bottle and chill.
Fry the Rice Tostada Base
- Heat oil in a wide pan.
- Fry rice wrapper pieces in batches until puffed and crisp.
- Turn to crisp both sides.
- Drain and set aside.
Prepare the Tostada Components
- Combine shrimp, ground pork, fried garlic, tinapa flakes, and chicharron in a bowl.
- Mix gently to distribute evenly.
- Set aside for assembly.
Assemble the Palabok Rice Tostada

Pipo Aluning

Pipo Aluning

Palabok Rice Tostada with Shrimp Dressing and Crunch

Ingredients

Mix the Palabok Dressing

Lady's Choice Real Mayonnaise 5.5L

Knorr Shrimp Seasoning Powder 1kg

Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg

Knorr Lime Powder 400g

Prepare the Calamansi Pearls

Carte D'Or Green Unflavored Gulaman 1kg

Cook the Salted Egg Purée

Knorr Salted Egg Powder 800g

Lady's Choice Real Mayonnaise 5.5L

Knorr Lime Powder 400g

Fry the Rice Tostada Base

Prepare the Tostada Components

Assemble the Palabok Rice Tostada