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How to Cook Adobong Sugpo (Baby Prawn Adobo)

Adobong sugpo is a flavorful Filipino seafood dish featuring tender prawns simmered in a savory, tangy sauce infused with garlic, soy sauce, vinegar, and aromatic spices.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Seafood Recipes
Cuisine: Filipino
Keyword: adobong sugpo, baked prawns recipe, prawns adobo
Servings: 4 servings
Calories: 204kcal
Author: Manny

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 Worcestershire Sauce
  • 1/8 cup cane vinegar
  • 2 Tbsp water
  • spring onions chopped for garnish

Instructions

How to Cook Adobong Sugpo (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 Worcestershire Sauce.
  • Top with onions. Serve with freshly cooked plain rice.

Notes

Cooking Tips:

Choose Fresh Prawns

Use fresh prawns with firm flesh and a clean, mild seafood smell for the best flavor and texture. If using whole prawns, keeping the heads and shells intact can add a richer, more savory taste to the sauce. Drain the prawns well before cooking to prevent excess water from diluting the adobo sauce.

Avoid Overcooking the Prawns

Cook the prawns only until they turn opaque and pinkish-orange, which usually takes about five minutes depending on their size. Overcooking can make the meat tough and rubbery, so avoid leaving them simmering in the sauce longer than necessary. For a thicker sauce, remove the cooked prawns first and reduce the liquid separately.

Balance the Adobo Sauce

Let the vinegar simmer briefly with the other seasonings to mellow its sharp, raw flavor before adjusting the taste. Add soy sauce and Worcestershire sauce gradually because the prawns and sauce can become too salty if seasoned heavily. Taste before serving and adjust with a little water or seasoning until the sauce has a pleasant balance of tangy, savory, and slightly sweet flavors.