FoodShrimp, simple and easy

Shrimp, simple and easy

-

- JAGUAR F-TYPE -spot_img

Chef Roland Laudico learned to cook at a very young age. Suahe, or live white shrimp, was his favorite food to eat, and it was also the first dish he learned to cook at age 8.

“That first cooking experience was truly unforgettable. It was a disaster!” recalls Chef Roland, chuckling at his own childhood boo-boo. “I used live shrimps, and I forgot to put a lid on the wok. So all the shrimps jumped out when the wok heated up.”

That cooking fiasco failed to dampen his spirit and passion for cooking. He continued cooking his favorite suahe dish, Spicy Halabos na Suahe, and it still ranks no. 1 on his list of favorites.

“I like it because the cooking process is very fast. Put in the shrimps, season with salt, and let the shrimps cook in their own juice. The variation I make on the traditional suahe dish is that I cook the shrimps in very hot oil with lots of garlic and immediately add salt and siling labuyo. The shrimps cook very fast,” says Chef Roland.

An important tip: Cook fresh suahe. Do not use frozen shrimps for this dish, because once frozen, the texture of suahe becomes mushy when cooked. Live suahe is best.

SPICY ‘HALABOS NA SUAHE’

1/2 cup corn oil

50 grams garlic, sliced or minced

4 pcs green chili, sliced thinly

4 pcs siling labuyo, chopped

500 grams suahe (live white shrimps)

1 cup 7-Up or Sprite

1 tsp sesame oil

Sea salt and freshly ground pepper to taste chopped spring onion or cilantro for garnish

STEPS:

  1. Heat oil to super high heat or smoking point in a wok.
  2. Add garlic, green chili, and siling labuyo. Sauté for 10 seconds, then add shrimps. If using live shrimps, be sure to put a lid on or they will jump out of the wok.
  3. Season well with sea salt and freshly ground pepper, then pour in the 7-Up or Sprite and allow to reduce until almost dry.
  4. Drizzle with sesame oil.
  5. Garnish with chopped spring onion or cilantro (wansuy).
  6. Serve in a platter.

Photographs by Dolly Dy-Zulueta

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest news

Philippines’ oldest distillery pivots to canned sangria for Gen Z

For 173 years, Destileria Limtuaco & Co. has bottled the spirits of the Philippines. Now, thenation’s oldest distillery is...

It’s all about Dad

Celebrate Dad with Hilton Manila’s Father’s Day feast and cakes This Father’s Day, Hilton Manila invites families to honor the...

Destileria Limtuaco joins World Drinks Awards 2025 Global winners

On Wednesday, 4 June 2024, the Global Taste and Design winners of the World Drinks Awards 2025 were officially...

Generation HOPE set to build public school classrooms

HOPE, the Philippines’ first certified B Corp and a pioneering impact organization, launches Generation HOPE, a partnership with the...
- Advertisement -spot_img

Res Toe Run celebrates season with new Spring/Summer 2025 Collection

Did you know there’s a store that doesn’t just sell sneakers, but also sandals, slip-ons, performance shoes, and everything...

MAFBEX 2025 turns up the heat with non-stop culinary activities

Worldbex Services International (WSI) welcomes all food lovers and food businesses to the Manila Foods and Beverages Exposition (MAFBEX)...

Must read

Color theory

It’s all about hue! Bright colors and monochromatic tones...

Mary Rose Marbil: Protecting our protectors

THE strongest among us are often taken for granted....

From Amenities to Zen Design: Garden City Delivers the Ultimate Bliss

Condominiums tend to have a reputation as mere halfway...

Overcoming my cell phone addiction

I must confess: I had become a cell phone...

Designing dreams, delivering quality

Jewels are more than mere adornments. From the delicate...
- Advertisement -spot_imgspot_imgspot_img