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Jun 26, 2009
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Hilabos na Hipon sa Cervesa

By: Sam de Leoz


Hilabos na Hipon sa Cervesa

When you see fresh shrimps in the market, keep this dish in mind. When cooking, be ready to cover the pan as the shrimps tend to pop out when the pan heats up.

Serves
Prep Time 3 minutes 
Cooking Time 7 minutes

 

500 grams shrimps
1 can beer (we used Pale Pilsen)
pinch of salt
1 1/2 tablespoons garlic chili paste (optional)
lemon wedges for garnish

 

Wash the shrimps but do not shell them.

Place the shrimps in a heavy frying pan and add a little salt over medium fire.

As shrimps change in color, add the beer and bring the heat to high until the liquid dries out.4  Add the garlic chili and serve immediately on a platter. Garnish with lemon wedges.

Shrimp-cooking tip: The best shrimps to use are live ones. Make sure you cover the pan at the start of cooking as the heat can make them, literally, "jump out of the pan."


Photography by Miguel Nacianceno  | Styling by Sharlene Tan

 




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  • Guest 8 months ago Report Abuse
       
    i would love to learn more recipes coming from yummy.ph
  • Marley Apr 06 2010 @ 12:33pm Report Abuse
       
    It's actually called HALABOS, not "hilabos" :)
  • reysiecarpio Mar 04 2010 @ 02:43pm Report Abuse
       
    what beer can be change if pale pilsen is not available?is softdrinks like royal or sprite ok instead of beer.
  • summer Sep 22 2009 @ 09:38pm Report Abuse
       
    yey! found another seafood recipe
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