Sugpo con Mayonesa

“Sasra pa lang ulam na!” – Just the sauce alone is enough as a dish on its own as it consists of large amounts of crab fat, butter and garlic, all you need is large mounds of rice.  A very rich and tasty dish indeed which I haven’t tried personally as I don’t live in the Philippines anymore, so the next best thing is to recreate it at home, in the hope of making is similar, if not better than the original recipe.  So how did I make it without trying it?  Well the Internet has a lot of information regarding this dish, Filipino netizens rave on their experiences on trying it out personally, and that was my main source of inspiration and recipe.  Locavore’s menu gave a lot of clue as well where it says it contains Jumbo tiger prawns, Japanese mayonnaise, aligue, butter and garlic.


Be warned this is a cholesterol rich dish, just look at all that fatty elements, crab fat, mayonnaise, butter and prawn, that’s indulgence to the max but once in a while I think it’s OK.  The recipe below is not Locavore’s exact recipe, it’s a recreation of what I think it would have tasted so if you tried the real thing and tried this recipe, let me know where I went wrong, I am willing to adjust it to make it taste near the real thing but for now I am so happy already with the results, trust me this thing I made is so good!

Sugpo con Mayonesa
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 12 pcs large Tiger Prawns or Argentinian prawns
  • ⅓ cup crab fat or aligue
  • ⅓ cup Kewpie
  • 3 tbsp butter
  • 1 whole garlic, minced
  • salt
  • freshly ground black pepper
  • chopped fresh coriander, to garnish
Instructions
  1. In a pan, melt butter in low heat then gently brown garlic.
  2. Add crab fat, bring heat to medium and once it starts to boil add the prawns.
  3. Cook prawns for 3 minutes, season with salt and freshly ground black pepper.
  4. Add Kewpie, give it a quick boil, mix then turn the heat off.
  5. Serve garnished with chopped coriander.

 


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