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Halabos na hipon
Halabos na hipon
Halabos na hipon is a delicious Filipino dish! It’s a simple yet flavorful way of cooking shrimp. “Halabos” means to steam or boil in its own natural juices, so when preparing halabos na hipon, you cook the shrimp using only its own moisture. This method helps retain the shrimp’s natural sweetness and enhances its flavor. It’s commonly enjoyed as a main dish or as a tasty appetizer.
Ingredients
Method
- Start by cleaning the shrimp. Peel off the shells, leaving the tails intact. Devein the shrimp by making a shallow cut along its back and removing the dark vein.
- Heat the cooking oil in a large pan or skillet over medium heat.
- Sauté the minced garlic until fragrant and golden brown. Be careful not to burn it.
- Add the cleaned shrimp to the pan and season with salt and ground black pepper. Stir well to evenly coat the shrimp with the garlic and seasonings.
- Pour in the water, cover the pan, and let the shrimp cook for about 5-7 minutes, or until they turn pink and are fully cooked. Stir occasionally to ensure even cooking.
- Once the shrimp are cooked, remove them from the heat and transfer to a serving plate.
- Serve the halabos na hipon hot, with some calamansi or lemon wedges on the side for an extra tangy flavor. Squeeze the citrus juice over the shrimp before eating.
Nutrition
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