Camaron Rebosado or battered shrimp are individually hand-dipped in an authentic Filipino style batter that fried up golden and crispy from your stove. Can be serve with plain ketchup or sweet and spicy dipping. It is the Philippines version of Japanese tempura except tempura has a light batter and served with soy sauce.
Halabos na Hipon is merely a basic way of cooking shrimp where head, tail and everything else is intact, stirred in a pan with a little water right until it changes color. The shrimps are not deveined through the shell, they’re just washed, with the antenna or the long whiskers cut, and the sharp pointed rostrum (above the eyes) trimmed out. Using just plain water is standard, but a little is needed as the shrimp have residual liquid in it.
Nilasing na hipon is a simple but tasty shrimp dish, the shrimps marinated in wine or liquor then sauteed in butter with onion and pepper. Nilasing na Hipon is popular not only as a main dish among us Filipinos but also as an appetizer in family gatherings, fiestas, parties and other special occasions.
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy.
Pancit Luglug, is made from rice noodles that has been cooked in boiling water and drained, then topped with a thick red-orange sauce flavored with Shrimp and Tinapa or Smoked Dried Fish. The toppings vary from Shrimp, to ground or strips of Pork, fried and cubed Tofu, Tinapa flakes to Chicharon or Pork Cracklings.
Ginataang Hipon is a Filipino dish consist of shrimps mixed with coconut milk as the main ingredients. Ginataan alternatively spelled guinataan is a Filipino term which refers to food cooked with gata – the Filipino word for coconut milk. Literally translated, ginataan means cooked with coconut milk. This recipe fits for small gatherings at home during summer
One of the most well-known Filipino dishes is the delectable Shrimp Gambas. It tastes as good as your eye can devour. The shrimps are sautéed in tomato sauce with chili, bell peppers and spicy elements. Many of the Philippine food establishments have this on their menu. This traditional cuisine originated from Spain; as Gambas is the Spanish term for prawns. Although Gambas pertains to prawns, many restaurants in the Philippines use medium to large sized shrimps. It is commonly served as an appetizer but many people likes to eat this with rice or over beer.