Hipon sa Alamang at Butter
Prawns cooked in Burnt Butter and Shrimp Paste
This is for my seafood lovers. The recipe for this dish is Filipino inspired seafood sauce and has a lot of flavours that will surely hit the spot! I like to make plenty and keep some in the fridge or freezer and use some in the future seafood dishes. It’s great as a sauce or as a dip plus it saves me time cooking. As a busy mum, cooking time in the evening takes a long time and time is something many of us don’t have much after work.
For this recipe you can tailor it to your taste, you can add more butter if you like or more chillies if you like it spicy and if you don’t like coriander you can take it out. My family really enjoys this recipe and I hope you will enjoy it too.
Swap it & Common Questions
Prawns – you can use any seafood you like, this is why this sauce is so good! I also love this with crabs and grilled fish.
Coconut milk – this is a must and it’s what makes this Filipino. Coconut is abundant in the Philippines and it’s our cream without the dairy. It’s what gives this dish the creamy flavour and texture.
Butter – if you can’t have any dairy or vegan. You can take this out and use coconut oil or any vegan oil.
Garnish – I used coriander for this as I love coriander but you can use whatever herbs suits you. You can use chopped spring onions or take it off completely. You can also sprinkle some lemon juice to add a lil tangy flavour to it.
First, you need to peel and clean the prawns, this is optional, you can keep the shell if you prefer. I kept the head because I like to suck the juices out and tails because it’s pretty but you can take this off if you like. I devein the prawns too.
Season your prawns with salt & pepper and leave them on the side for later.
Let’s make the sauce or paste. Using a blender or chopper, add onions, garlic, ginger, turmeric, lemongrass and chillies. Blend them with a bit of water or chop them all.
In a hot pan, add butter and the blended aromatics. Saute them until all the butter has melted and you can smell the aromatics cooking. Add the alamang or shrimp paste, black pepper and coconut milk. Bring this to boil and simmer until the sauce has reduced in half or has a sauce/paste consistency. Turn off the heat and leave it for later.
Using a frying pan or griddle pan, cook your prawns on each side until they turn red and cooked through. Once all the prawns are cooked, plate them and pour the sauce over them or you can dip them into a bowl of seafood sauce that you just made. Garnish with coriander and serve.
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