Western Cuisine

In: Historical Events

Submitted By alexacary09
Words 362
Pages 2
Halabos na Hipon is a simple way of cooking shrimp or prawns. The hipon are steamed with their own juices and stir cooked with a little oil. Here is my halabos na hipon with a little twist. I would have preferred to use prawns but they are pricey. Here is how I cooked it, I steamed the large shrimp with the usual Sprite I used lemon flavored, butter garlic and garlic chilli sauce. The garlic chilli sauce enhances the garlicky flavor and adds a little heat to the halabos. Enjoy.


1 kilo hipon
1 cup 7 Up or Sprite (lemon flavoured optional)
1/2 cup chili garlic sauce
1/4 block butter
1/2 head garlic, crushed salt to taste

Cooking procedure:

Trim whiskers and legs of each shrimp, wash thoroughly. Put shrimp in a big pot, add in the crushed garlic, chilli garlic sauce, butter, 7 Up or Sprite and season with salt to taste. Bring to a boil, simmer/steam and keep covered in a medium heat for 3-5 minutes or until most of the liquid has evaporated, stirring occasionally. Serve immediately.

|Crispy Prawn Tempura Ingredients: |

• 500g prawns, shelled, tails intact • ½ tsp sugar • ½ tsp pepper • 1 8g. MAGGI Magic Sarap For the Batter: • 1 cup flour, sifted • 2 tsp baking powder • 1 tbsp cooking oil • ¼ cup water • crushed NESTLÉ Cornflakes • cooking oil for frying • MAGGI Chili Sauce
|Crispy Prawn Tempura Cooking Instructions: |

• Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap for at least 15 minutes. • Prepare batter by mixing flour and baking powder. • Make a well in the center of the mixture and pour in oil gradually. Gradually add water and mix…...

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