Unlike other shrimp recipes, the shrimps to be cooked in this Halabos na Hipon recipe neither needs to get deveined nor shelled after washing. One just has to make sure that the pointy parts in the head are cut off. However, if you are that pressed for time, you can just toss the shrimps as it is in the pan.
Toss the shrimps into the pan without anything as the shrimps already have water inside them, toss some salt, pour in the soda and wait for it to evaporate. If you want a tastier flavor, you can add some paprika as well or have some more soda. Be careful though in burning the shrimps; once the color turns orange-pink, you can just let it sit for a minute before turning off the heat.
Bring out of the pan and serve with salted vinegar with chopped onions or you can also have Bagoong Isda (fish paste) with calamansi juice as a side dip.
- 1-kilo shrimps (big ones like the ones used in sinigang)
- 1 minced garlic
- 1 500-ml bottle 7-Up (or Sprite)
- 2 tbsp Calamansi/Lemon juice
- Sesame Oil
- Wash and clean the shrimps. Use scissors to remove excesses (antennae, legs, etc)
- In a pan, place the shrimps then add the 7-Up, garlic and calamansi/lemon juice. Let it stand for 10 minutes.
- Heat the pan and let it boil until almost dry. Be sure to stir once in a while.
- Season with salt and pepper
- Finally, drizzle some sesame oil.
As the Halabos na Hipon recipe is a simple one, you can actually cook some other heartier dishes to partner it with such as Chicken Inasal or Pork Chops. It can also be a standalone. In whichever way you like it though, this easy to cook meal is surely a hit to veteran and beginning cooks and also to the people who will eat it.