Suwahe with Dipping Sauce Brought to you by Destileria Limtuaco
Technically, there are quite a number of differences between prawn (sugpo) and shrimp (suwahe). For Filipinos, however, the distinction is very intuitive: sugpo are big, while suwahe are small.
Although they are relatively smaller, suwahe are nonetheless packed with tasty flavor. Accordingly, they are an all-time favorite appetizer, main meal, or pulutan.
Suwahe is also the perfect dish to cook using my Aromatic Seasoning Wine, a one of a kind spirit made from Philippine rice wine, local herbs and spices. While shooting this video, I couldn’t help but wish that the fantastic aroma permeating my kitchen could somehow pass through your screens.
1 kilo Suwahe. The suahe should be fresh. I get my beloved suwahe from the farmers’ market.
6 large slices, ginger
2 whole cilantro, with roots
1 whole green onion
4 tbsp. Chef Reggie's Aromatic Seasoning Wine
1 tbsp. sugar
2 tsp. Sea salt
water, enough to submerge shrimps
1 tbsp. peanut oil
4 tbsp. light or seafood soy sauce
2 tbsp. Chef Reggie's Aromatic Seasoning Wine
1 tbsp. sugar
1/3 cup shrimp water
1/4 cup spring onions, chopped finely
2 tbsp. cilantro, chopped
1 tbsp. sesame oil
salt and pepper
Bring the water to a running boil.
Add ginger, cilantro, spring onion, and rice wine.
Cover the pot until the water is back to a running boil, then add shrimps.
Cook the shrimps for 1 minute, then strain with the aromatics.
Save the shrimp water
Heat the peanut oil in a pan.
Combine the soy sauce, Chef Reggie's Aromatic Seasoning Wine, sugar, shrimp water, spring onions, cilantro, and sesame oil in a separate bowl.
When the peanut oil starts smoking, pour over the soy sauce mixture. Mix well.
Season with salt and pepper to taste.