This recipe is baby prawns cooked adobo style. If you can find black tiger prawns, the better because they are more flavorful than the light colored ones but more expensive. You can also use jumbo shrimps if you can’t find prawns. Also, cooking the shrimps with shells and head intact can be done and will become more flavorful because the head part is where the flavor is. But it depends on you, you can also remove the head and shells just leaving the tail.
To cook baby prawn adobo; Saute onions and garlic in oil. Add vinegar, water, laurel leaves, soy sauce and pepper, then add prawns in the mixture. Cook for about 5 minutes or until prawns change color. Season with Lea & Perrins Worcestershire Sauce. Top with onions. Serve with freshly cooked plain rice.
How to Cook Baby Prawn Adobo (Adobong Sugpo)
Ingredients
- 1/2 kilo baby prawns head and tail trimmed
- 3 pcs laurel leaves
- 1/2 cup onions chopped
- 2 Tbsp soy sauce
- 2 tsp garlic crushed
- 1/2 tsp pepper
- 2 tbsp oil
- 1 Tbsp Lea & Perrins Worcestershire Sauce
- 1/8 cup cane vinegar
- 2 Tbsp water
- spring onions chopped for garnish
Instructions
How to cook Baby Prawn Adobo:
- Saute onions and garlic in oil.
- Add vinegar, water, laurel leaves, soy sauce and pepper, then add prawns in the mixture.
- Cook for about 5 minutes or until prawns change color.
- Season with Lea & Perrins Worcestershire Sauce.
- Top with onions. Serve with freshly cooked plain rice.
