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.

Enjoy!


INGREDIENTS


SUWAHE

  • 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

SAUCE

  • 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


PROCEDURE


SUWAHE

  1. Bring the water to a running boil.

  2. Add ginger, cilantro, spring onion, and rice wine.

  3. Cover the pot until the water is back to a running boil, then add shrimps.

  4. Cook the shrimps for 1 minute, then strain with the aromatics.

  5. Save the shrimp water

SAUCE

  1. Heat the peanut oil in a pan.

  2. Combine the soy sauce, Chef Reggie's Aromatic Seasoning Wine, sugar, shrimp water, spring onions, cilantro, and sesame oil in a separate bowl.

  3. When the peanut oil starts smoking, pour over the soy sauce mixture. Mix well.

  4. Season with salt and pepper to taste.

Royce Balderian