Jan 22, 2007
On our way back from Baguio on New Year's Eve we passed by a series of street vendors selling tiger prawns along the highway at Sison, Pangasinan. The prawns were really huge -- an outstretched piece measured 6 inches on the average. We stopped to ask and lo, a surprise -- we were told the prawns sell for only P450 a kilo! (Back in Manila Mike bought much smaller ones for P550 per kilo, so we actually exchanged surprised, incredulous glances when we heard the price!) My husband hastily bought two kilos, and I dreamed of making Prawns Thermidor for media noche.
When we got home many hours after we weighed the prawns in and found to our dismay that the pack was short of 500g or so. Talk about disappointment. Filipinos cheating fellows. Shame.
Mental note to self: Bring your own weighing scale the next time.
Anyhow, I was too tired and low bat (and much too much in a rush) that I didn't get to make Prawns Thermidor that night. I cooked half the bunch into Chili Butter Shrimp instead. Of course, if and when I get to make Prawns Thermidor, you'd see the recipe here.
The prawns you see up there were bought and cooked many months ago (on Easter Sunday in fact, the next one but a few months away). Ang layo ba ng segue? Hehehe. Sowee!
Sinigang na Sugpo (Prawns in Sour Soup)
What's In It?
500g. prawns or shrimp
6 to 8 cups rice washing or tap water
1 bunch sitao (string beans), cut into 2" lengths
1 to 2 pieces labanos (radish), peeled and sliced into half-inch wedges
2 bunches kangkong (swamp cabbage), leaves separated from stalks, washed
2 red onions, peeled and quartered
2 large ripe tomatoes, washed and quartered
1 knob ginger, peeled and sliced into rings
2 pcs green peppers (optional)
juice of 6 to 8 calamansi (Philippine lemon) or 1 sachet Knorr Sinigang sa Calamansi
1 1/2 t iodized salt or 1 T fish sauce
In a saucepan combine the ricewashing/water, onions, tomatoes, ginger and green pepper then heat to a rolling boil. Add in shrimps/prawns, radish and string bean slices and let boil for another two minutes or until the radish becomes translucent. Season with the salt/fish sauce, calamansi juice and simmer for 30 seconds, then add in kangkong leaves. Let simmer for 30 seconds or so, enough to blanch the leaves.
Serve while hot.