Receta Halabos na Hipon
This dish reminds me of family beach summers in the Philippines where it is customary to bring and cook your own food as resort restaurants tend to be expensive and not budget friendly specially when there are a lot of you in the family dining in together.
Halabos na Hipon and grilled fish are some examples of this dishes served commonly during summer beach outings / picnics as you can enjoy them fresh, cheap and preparation is close to none. Seafood are usually coming direct from the fisherman who just landed on the shore after their overnight fishing, this means you enjoy the most fresh catch of the day at a very cheap price which you can also haggle. This is a common scene in Philippine beaches and if you are having a morning walk in the shoreline you will definitely not miss this, lots of them show up at around 8 AM.
Preparing this fresh catch like prawns is also easy all you need is to borrow a wok from the cottage caretakers and everything happens on a fire or charcoal grill. The ingredients used are also minimal, all you need are a fizzy lemon drink such as 7-up or Sprite, salt, pepper, garlic and your fresh prawns. Usually this dish is enjoyed it with green mango salad or salted eggs and tomato salad and it is usually consumed using your hands using where it is served on banana leaves.
Halabos na Hipon
700g fresh shrimps or prawns ½ can lemon soda (7-Up or Sprite) 1 head garlic, minced oil salt pepper
Heat a wok on high heat then and add oil. Sauté garlic then add shrimps. Give it a quick stir don’t cook it yet. Add soda, bring it to a boil until it is reduced. Make sure you are in high heat to reduce the liquid faster, if you do this in low heat the shrimps might overcook and the shrimp shell will stick on the meat making it hard to eat. Add salt and pepper to taste. 3.2.2708
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