philippine recipes for shrimps

sinigang na hipon( shrimps sour soup)

This tangy shrimp recipe is famous in the Philippines for its delectable flavor and the warmth it gives. This recipe is perfect for a weekend lunch meal whereas, the whole family is having a bonding day. This matches perfectly with steamed rice.

You will need:

1-1/2 kilo of fresh shrimps,fresh tamarind or kamias(bilimbi) fruit, 1 bunch of Asian watercress(kangkong), 2 bunches of okra, 1 piece of radish, salt, fish sauce, 3-4 cups of water (I do recommend to use rice washing. throw the first wash, the second rice washing is good to use as a broth for this recipe), green chilies, 2-3 pieces of tomatoes, 1 piece of onion

Procedure:

1. Prepare the ingredients: Clean the shrimps. Cut the tomatoes into halves, onion is cut into four equal parts, scrape the radish skin and cut it into 1 inch thick. Remove the tops of the okra. The Asian watercress stems and leaves will be used, cut the stems of about 2 inches approximately. Clean the tamarind fruit first if you will use tamarind, if you will use bilimbi, just wash it on running water and remove the dirt on the skin of bilimbi.

2. In a casserole, arrange the rice washing or water, onion, tomatoes, chilies and the fruit you will use. Let it boil and simmer for about 10-15 minutes approximately.

3. After 10-15 minutes, get the fruits and place it on a deep bowl. Put the shrimps on the casserole. Squeeze out the juice extracts of the fruit you are using then strain on top of the casserole using a strainer. The objective here is to make the broth a very tangy flavor without noticing the fruit itself.

4. Add the shrimps, radish and the okra after 5 minutes. Season it with salt and fish sauce to taste. Let it simmer for about 10-15 minutes turning shrimps into pink state. Lastly, add the Asian watercress leaves and stems and serve it on a deep bowl. Put fish sauce on a sauce plate to accompany this dish. Enjoy.

Camaron Rebosado (breaded shrimps)

This recipe originally came from the Spaniards who colonized the Philippines for about 300 years. This recipe is perfect for a dinner meal. It is sometimes paired with beer in parties.

You will need:

1-1/2 kilos of medium size shrimps, 2 tablespoon of beer, salt, 1-2 cups of flour, 1 teaspoon of ground black pepper, 2 eggs, 4 tablespoons of calamansi or lime juice,cooking oil

Procedure:

1. Clean the shrimps. Remove the shell or skin of the shrimp leaving the tail behind. Don't remove the tail.

2. Sift first the flour and salt. In a deep mixing bowl, combine flour, salt, ground black pepper,beer and the calamansi or lime juice.

3. In a separate bowl, crack two eggs and put little salt on it and beat it.

4. Heat oil in a pan. While the oil is heating up, soak pieces of shrimp in the eggs to coat it and then put it on the flour mixture to coat again. Do it twice to assure of a crisp camaron.

5. Deep fry the shrimp. Once it is cooked, put it on a paper towel to absorb excess oil. Put it on a platter and serve it with a creamy ketchup and mayonnaise dipping, or the garlic mayonnaise dipping on the side. Enjoy.

Ukoy Ukoy( Shrimp Croquettes)

This tasty croquettes are easy to make and serves as a good appetizer or as a main dish.

You will need:

1-2 kilos of medium sized shrimps, 2 eggs beaten, flour, salt and pepper to taste, oil.

Procedure:

1. Clean the shrimps and cut it into serving portions you want. It maybe used as it is if the shrimps are small.

2. In a separate bowl, mix flour, salt, pepper and beaten eggs. Mix it completely.

3. Fold the shrimps in the flour mixture. Make sure that every piece of shrimp is coated by the mixture to prevent moisture arising up.

4. Heat enough amount of oil in a pan, the oil and pan should make the mixture deep fried.

5. Using a teaspoon or tablespoon, scoop the shrimp-flour mixture and deep fry it until golden brown. Repeat this to the remaining mixture and serve it on a platter. Garnish with parsley leaves. Dip: Ketchup

GAMBAS(Fried Shrimps)

Gambas originally came from the Spaniards. This sweet and spicy shrimp recipe is perfect for a night out with beer.

You will need:

1 kilo of shrimps, 1 cup melted butter, 3 teaspoons of brown sugar, 4 teaspoons of cayenne pepper, oil

Procedure:

1. Clean shrimps first. Set aside.

2. In a bowl, combine melted butter, brown sugar and cayenne pepper.

3. Dip the shrimps in the mixture of butter, sugar, and cayenne pepper.

4. Heat small amount of oil in a wok or a pan. Pan fry the shrimps until it is cooked.

5. Put it on a platter and enjoy.

Halabos(Steamed shrimps)

This is the easiest way to prepare shrimps. It is serve as a main dish or an appetizer.

You will need:

1/2-1 kilo of shrimps, Butter(optional), 2 teaspoons of rock salt/sea salt

Procedure:

1. Clean shrimps and put it on a wok. Season with salt and butter(optional).

2. Cook the shrimps until it changes color. Serve it on a platter and enjoy.

TIP: Butter will give the shrimps a kind of sweet flavor.

Ginataang hipon(shrimps in coconut milk)

This cuisine came from a locality in the Philippines, the Bicol Region which are famous in the world for its Mayon Volcano. Locally, Bicol is known for their spicy recipes.

You will need:

1-2 kilos of shrimps, 2 stalks of long beans(sitaw), 1/2 portion of squash(kalabasa), shrimp paste(bagoong alamang), 2-4 green chilies, salt, ground black pepper, onion, 2-3 cloves of garlic, coconut milk,coconut cream, 2-3 tablespoon of oil

Procedure:

1. Clean the shrimps. Set aside. Meanwhile, chop the ingredients: long beans will be cut 2 inches, squash will be cut into chunks, mince the garlic, and cut the onion in julienne style.

2. Using warm water, extract the first juice of the coconut. Don't use too much water. 1 /2 cup is ideal in order to get the coconut cream. Set aside. Meanwhile, sxtract again the coconut meat in order to get the coconut milk.

3. In a casserole, heat oil and saute in order: onion, garlic, shrimps, shrimp paste, squash, sitaw, green chilies. Add the SECOND extraction first. Let it simmer for about 10 minutes. Season it with salt and ground black pepper.

4. After 10 minutes, add the first extraction, the coconut cream to thicken the sauce. Let it boil for about 15 minutes in order to thicken the sauce. Serve in a bowl and enjoy. Serve with a steaming rice for that homey ambiance.