Halabos na Hipon

Probably one of the simpliest way to enjoy your shrimps. As far as I can recall, I believe that this is the first dish that I learn to cook. I can remember that I need a small chair that I can step on so I can reach the cooking pot on top of our stove.

When I was a kid, my dad use to work in Japan and my Mom has a regular job in the government as a Medical Technologist at the Department of Health. Must be the main reason why I matured so fast at an early age. I already knew how to cook steamed rice manually on stove before I learn this dish.

Traditionally cooked by boiling the fresh shrimps with a little amount of water and salt. But we in Biñan City, Laguna like to cooked it a bit sweeter by boiling the shrimps on sprite/7-up softdrinks. That’s what we call “LUTONG TAGALOG”.

Halabos na Hipon is one of my most favorite seafood dish. I just love the sweet combination of the natural shrimp juice and the sprite/7-up softdrinks in it. We PINOY naturally eat this bare-handed “KAMAYAN”, dip on Garlic Chilli Vinegar Dip and have it with a hot Steamed Rice. For us, that is just HEAVEN!!!

Halabos na Hipon Photo by Nino Almendra
Halabos na Hipon
Photo by Nino Almendra
Halabos na Hipon Photo by Nino Almendra
Halabos na Hipon
Photo by Nino Almendra

Now on with the cooking…

Halabos na Hipon

Prep. time: 5 minutesnn

Cooking time: 10 minutes

Difficulty: Very Easy

Good for 12 crew

You will need;

2.4 kgs. (med. size) tiger prawns or shrimps, head-on and shell on.

2 cans (330ml./each) sprite or 7-up softdrinks

2 tsp. sea salt to taste

For the dippings; Garlic Chilli Vinegar Dip

6 cloves garlic, crushed

2 pcs. red hot chillies, sliced

1 cup white vinegar, 6% acidity

2 tsp. sea salt

Direction;

Note to Cooks Onboard: To avoid shortage on the quantity of the frozen shrimps/prawns that you are cooking, always check the label and keep it a habit to calculate on the “NET WEIGHT” for it will be the final weight after the product is totally thawed. A 1-kilo packet of frozen shrimps/prawns will only weight around 500grms. to 800grms. when totally thawed/defrosted.

Always use fresh shrimps/prawn if available. Onboard, frozen shrimps/prawns is the best we got!

On a large cooking pot, pour in all the sprite/7-up softdrinks and bring it to boil on very high heat.
Let it boil without cover until the quantity reduced into half. Add the shrimps/prawns. Lightly stir for a couple of minutes.
Cover the cooking pot and let it cook for around 3 minutes. Season with sea salt. It will have more juice from the shrimps/prawns. Transfer to a serving dish.

For the dippings; Mix all the ingredients of Garlic Chilli Vinegar in a small bowl.

Enjoy Halabos na Hipon with Garlic Chilli Vinegar Dip, Steamed Rice, Broccolli and Carrots Stir Fry, and some fresh Green Salad.

Enjoy your meal !!! 😉

Here’s how I do it;

Note to Cooks Onboard: To avoid shortage on the quantity of the frozen shrimps/prawns that you are cooking, always check the label and keep it a habit to calculate on the "NET WEIGHT" for it will be the final weight after the product is totally thawed. A 1-kilo packet of frozen shrimps/prawns will only weight around 500grms. to 800grms. when totally thawed/defrosted.
Note to Cooks Onboard: To avoid shortage on the quantity of the frozen shrimps/prawns that you are cooking, always check the label and keep it a habit to calculate on the “NET WEIGHT” for it will be the final weight after the product is totally thawed. A 1-kilo packet of frozen shrimps/prawns will only weight around 500grms. to 800grms. when totally thawed/defrosted.
Always use fresh shrimps/prawn if available.  Onboard, frozen shrimps/prawns is the best we got!
Always use fresh shrimps/prawn if available.
Onboard, frozen shrimps/prawns is the best we got!
On a large cooking pot, pour in all the sprite/7-up softdrinks and bring it to boil on very high heat.
On a large cooking pot, pour in all the sprite/7-up softdrinks and bring it to boil on very high heat.
Let it boil without cover until the quantity reduced into half.
Let it boil without cover until the quantity reduced into half.
Add the shrimps/prawns.
Add the shrimps/prawns.
Lightly stir for a couple of minutes.
Lightly stir for a couple of minutes.
Cover the cooking pot and let it cook for around 3 minutes.
Cover the cooking pot and let it cook for around 3 minutes.
Season with sea salt.
Season with sea salt.
It will have more juice from the shrimps/prawns.
It will have more juice from the shrimps/prawns.
Transfer to a serving dish.
Transfer to a serving dish.
For the dippings; Mix all the ingredients of Garlic Chilli Vinegar in a small bowl.
For the dippings; Mix all the ingredients of Garlic Chilli Vinegar in a small bowl.
Enjoy Halabos na Hipon with Garlic Chilli Vinegar Dip, Steamed Rice, Broccolli and Carrots Stir Fry, and some fresh Green Salad.
Enjoy Halabos na Hipon with Garlic Chilli Vinegar Dip, Steamed Rice, Broccolli and Carrots Stir Fry, and some fresh Green Salad.

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking this simple Shrimp/Prawn recipe.


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14 comments

  1. I love when I read a recipe and it makes me stop and do a re take. I would never have thought of using soft drinks with shrimp but it looks delicious and it makes even more sense served with the garlic chilli dipping sauce!
    I am so curious how this will taste I will have to make it! 🙂 brilliant!

    Like

    • Yes, you’re really right on that! One of my collegue (he’s somewhere from Scandinavia) once ask me why I eat the shrimp heads? Hahahah, I simply reply “It’s the best part of it!” 🙂

      Like

  2. WOW Nino, this looks incredible, I can’t believe you were such a great cook at such a young age 🙂 I only knew how to make pizza on english muffins (although those are delicious, haha!)- I just made shrimp last night, I wish I used your tip of cooking them in sprite, I’m definitely going to try that! Happy Fiesta Friday! 🙂

    Like

  3. What an idea! I have never heard of cooking shrimp in Sprite before. Oh…I will have to find sometime I try this one for sure! Have you ever tried the North American Method of cooking beef in Coca Cola or Dr. Pepper Soda? It makes the best BBQ Beef ever! So interesting what different cultures find to use different products for.

    Like

      • Everyone dose it a little differently Nino. I have found 2 methods for you that are pretty close to what my friends and family like. One relies on vary few ingredients, and one on a mixture of many. (I have been looking in my kitchen for my recipe card, that was used at my wedding. I can not find it! I have sent a message to the woman I got the recipe from. It was DELICIOUS! But until then this will show you the general method.)

        This is widely used in the US and Canada for cooking Beef Roasts or Pork Roasts. The shredded meat is then served as a hot sandwich, on a bun, and served with fresh salads of all kinds. Or I have personally enjoyed it over rices, as well as Asian style noodles. On to the links!

        http://www.grouprecipes.com/79018/slow-cooker-cola-barbeque-pulled-beef-or-pork.html

        http://www.sixsistersstuff.com/2012/05/slow-cooker-coca-cola-r-bbq-roast-beef.html

        When I find my own recipe I will send it over to you! Everyone likes it a little different, so its something that you can customize to your crew. I have a friend with a catering business. She dose many weddings and other venues, and the BBQ beef is always a HUGE hit with crowds she feeds. So I know it dose well for cooking in large amounts.

        Like

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