FILIPINO RECIPE ~ CRISPY CHILI CARAMEL SHRIMP ~

PINOY CRISPY CHILI CARAMEL SHRIMP INGREDIENTS

1 tsp. grated ginger
1/2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. chili paste
2 tbsps. anisado wine
1 cup cornstarch
750 grams suaje (each about 1 1/2 inches long), feelers and other sharp parts removed
salt and pepper to taste

FOR THE SAUCE:
1/2 cup sugar
2 tbsps. butter
1/2 tsp. water
1 tbsp. patis
1 1/2 tsps. tamarind mix

PINOY CRISPY CHILI CARAMEL SHRIMP PROCEDURE

• In a bowl, combine ginger, garlic powder, onion powder, chili paste, anisado wine, salt and pepper. Marinate shrimps in the mixture overnight.

• Make the sauce:  Combine all the ingredients in a small bowl. Mix well.

• Dredge shrimps in cornstarch and deep-fry until crisp. Glaze with caramel sauce.

FILIPINO RECIPE ~ AMPAW MAYON EXPRESS ~

PINOY AMPAW MAYON EXPRESS INGREDIENTS

2 tbsps. cooking oil
1/2 tbsp. grated ginger
1/2 tbsp. garlic
1/2 kilo shrimps, shelled and chopped, hip on peeled slate
2 tbsps. green and red pepper, chopped
3 pieces siling labuyo, chopped
2 pieces siling panigang, chopped
1 cup gata (coconut milk)

PINOY AMPAW MAYON EXPRESS PROCEDURE

• Heat oil in pan. Saute ginger garlic, shallots and chopped shrimp. Add green and red pepper, siling labuyo, siling panigang and coconut milk. Simmer until thick and chunky. Serve with Rice Crackers.

RICE CRACKERS:

• Press 3 cups of cooked leftover rice onto the bottom of a greased tray and place under the sun to dry. When the rice dries and hardens, break into several pieces, then deep fry in clean oil and serve with a dip.

TIP: Rice crackers can be served with a variety of dips such as chopped santol in coconut cream (sinantol) or taba ng talangka. It can also be crumbled and sprinkled over soups or chowders.