Living in coastal area gives you the benefit of being able to buy fresh seafoods, which is totally awesome! But then it can also affect your lifestyle when it’s rainy season mixing in with the sea’s high tide. Guess you can’t have too much of a good thing. Anyway, this recipe is super easy again, anybody can do it. There’s just three main ingredients shrimp, water and salt. It’s optional to add lemon-lime soda or orange soda to add zest to the taste. But I like it plain and simple. It is essential that you have fresh shrimps though. Make sure you don’t overcook it too. When the shrimps turn it’s color to orange pink and have the C-shaped appearance or curled it is done. For the dipping sauce, you can have plain vinegar with salt and red chili pepper (siling labuyo), you can also use boiled fresh tamarind and mix it with fish sauce (patis) and red chili pepper as shown in the picture in this recipe. Hope you’ll enjoy it.
|Remove from pan once all the water evaporates or when the
shrimps turn into orange pink color or have the C-shaped or
curled appearance. Serve on a plate with your choice of
|This is how I cooked the tamarind, I placed it on the
rice cooker right after it was boiling that it still have
some water left to steam it. Or you can always boil
it on a pan with some water.