Halabos na Hipon sa Sampalok Recipe
Serves/Makes: 2 – 3
Ingredients:
- 1 pound (454 g) shrimp (cleaned) shell on
- 2-3 strands of unripened sampalok fruit (tamarind)
- Salt and pepper
- 2-3 cups of boiling water
How to cook:
- Boil 2-3 cups water in the palayok*. As soon as it starts boiling, add the sampalok fruits. Crush with fork until tender.
- As the sampalok fruit continues to boil put the shrimps. (Do not remove the shell.) in the palayok. Add salt and pepper to taste. Cover the palayok.
- Add more water as needed. Simmer at low-medium heat for about 10 minutes without removing the cover.
- As soon as the shrimps becomes turns orangy in color it is cooked.
- Serve with fish sauce as dip to counter the tanginess.
- Serves best with fried rice.
Note:
Serve the Cajun Bayou Shrimp piping hot with French bread or over rice.
Comments:
Sampaloc (Sampalok) is the Filipino term for tamarind and the name of certain locations in the Philippines.
*A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word in other parts of the country.
This recipe for Halabos na Hipon sa Sampalok serves/makes: 2 – 3
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: Filipino