Sugpo Sa Aligue At Gata (Prawns In Crab Fat And Coconut Milk) Recipe

  • 500-600 grams prawns or shrimp, whiskers trimmed but otherwise unpeeled
  • A couple of glugs canola oil (or any vegetable oil)
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped lemongrass, white parts only (save the green parts for stuffing a roast chicken)
  • 1 white onion, chopped
  • 2-3 siling mahaba (green finger chilis), sliced
  • 3/4 – 1 cup aligue (crab fat)
  • 250 ml or 1 cup coconut milk
  • 1-2 tablespoon fish sauce (to taste)
  • The juice of half a lemon or 2-3 kalamansi
Sugpo Sa Aligue At Gata (Prawns In Crab Fat And Coconut Milk) Recipe

  1. Heat oil in a wok or skillet or pot that is big enough to accommodate all your prawns (in either 1 or 2 layers, no more than that). When the oil is hot add the garlic, ginger, lemongrass, and onion. Sautee until onion is soft and translucent.
  2. When onion is soft add the chilis and aligue. Cook, stirring often, until the aligue softens and oil separates.
  3. Add the coconut milk and continue to cook until it all melds together. Add fish sauce and lemon/kalamansi juice to taste.
  4. Lay the prawns in the pan; give it a shake to coat with sauce, cover, and let simmer for about 5 minutes. Check your prawns and remove from the heat as soon as they are all bright orange.

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