Sotanghon-wrapped Prawns with Tomato-Aligue Sauce


The thin, delicate vermicelli wrapped around the prawns provides a fanciful touch and a delightful chewy texture. Prepare this recipe of Sotanghon-wrapped Prawns with Tomato-Aligue Sauce. This innovative dish proves the versatility of noodles!

Sotanghon-wrapped Prawns with Tomato-Aligue Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Asian
Servings 4


Sotanghon-wrapped Prawns with Tomato-Aligue Sauce

  • 200 Grams vermicelli (sotanghon) noodles
  • 16 medium Prawns (Sugpo) shelled and deveined with heads and tails left on
  • Salt
  • 2 tablespoons vegetable oil
  • 1 medium onion minced
  • 2 cloves Garlic minced
  • 1 (2-inch) piece ginger minced
  • 1 bell pepper cored and diced
  • 2 finger chilies (siling pangsigang) cut diagonally
  • 4 tablespoons Aligue Paste (Taba Ng Talangka)
  • 1/4 Cup Tomato sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 1/4 Cup water
  • 2 Egg
  • green onion (for garnish), chopped


  • Preheat a steamer. Soak noodles in lukewarm water until soft, about 5 minutes. Strain and set aside.
  • Season prawns with salt and pepper; wrap noodles around prawns. Arrange on a heatproof platter and steam for 7 to 10 minutes.
  • Make the tomato-aligue sauce:  Heat oil in a medium wok or frying pan. Sauté onions until soft and caramelized. Add garlic, ginger, bell peppers, and finger chilies; sauté until tender and fragrant. Add the rest of the ingredients except for the eggs; simmer for 5 minutes. Remove from heat and lightly stir in eggs. Pour sauce over the prawns and garnish with chopped green onions.
Keyword vermicelli, Sotanghon, shrimp, prawns, oyster sauce, noodles, hipon, ginger, crabfat, Chinese, bell pepper, Asian, aligue
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