The word spicy should be emphasized in the title of this dish; this curry has a serious kick to it. The rock shrimp are perfectly cooked so they are springy – the right texture for shrimp is so important – served in a curry with halved quail eggs over grits. The curry is made with belecan (dried shrimp paste) so it has a very distinctive seafood aroma. The juxtaposition of curry and grits melds the best comfort foods of the East and West. Creative and fun, Chef Larry Reutens’ play on his Singaporean roots is a delicious adventure.