Hipon sa Aligue
Just stop for a while and imagine this, large juicy prawns swimming in a sauce made with crab fat/roe, creamy coconut, tomatoes, chillies and a splash of lemon. It’s a dish only to be eaten on special occasions, hopefully once in a year, why? Because it’s so good but it contains more cholesterol than butter which is small if compared to crab fat, with 30mg of cholesterol per tablespoon crab roe has 150mg of cholesterol per tablespoon, OMFG!!!! Just two tablespoons of this one is what is a normal persons daily maximum intake so be warned. Now if you don’t have any illness related to cholesterol then go ahead and make this dish but still in moderation.
Hipon sa Aligue may sound really complex but in reality, this dish is quite simple to make, it’s a simple stir fry prawns cooked with crab fat, coconut cream and tomatoes. It’s one of those dishes you need to try at least once in your life, because if not you will never know what you are missing, it’s a slice of heaven that can deliver you to heaven quickly if you don’t enjoy this in moderation.
- 1 kg tiger prawns or any large prawns, shell on, cleaned and drained thoroughly
- ⅓ cup crab fat paste / aligue
- 1 cup coconut cream
- 4 pcs large tomatoes, diced
- juice from 1 lemon
- 4 pcs red eye chillies, finely chopped
- ½ thumb sized ginger, minced
- 1 white onion, finely diced
- 6 cloves garlic, minced
- freshly ground black pepper
- fish sauce
- oil
- coriander, to garnish
- Heat up a wok, add oil then once it starts to smoke add prawns in batches. Cook until lightly burned on each side, this might take 30 seconds per side depending on how hot your wok is. Remove the prawns then set them aside.
- In the same wok add more oil then sauté garlic and onions, in medium heat.
- Add tomatoes and chillies then continue to cook until tomatoes are soft.
- Bring heat to high, add coconut cream and aligue, bring to a boil.
- Add the prawns, season with fish sauce and freshly ground black pepper. Continue to cook for a minute.
- Turn heat off then serve while hot. Garnish with coriander and drizzle some lemon juice on top.
