![\"\"](\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2021\/04\/Shrimp-e1617871453601.jpeg\")
Clockwise: Raw Shrimp Spring Rolls, Sinigang na Hipon, and Turnip and Shrimp Cake \/ IMAGE from Philippine Primer\u00a0<\/em><\/span><\/p>\nFilipino-style Shrimp in Tamarind Soup (Siningang na Hipon)<\/strong><\/span><\/p>\n Ingredients: (good for 4 people) How to cook:<\/strong> Note:<\/strong> Sinigang is one of the traditional dishes in the Philippines.\u00a0 The ingredients and seasonings used vary from one region to another, just like Japan’s Yosenabe. Originally, tamarind is boiled and the sour extract is squeezed out, but since it takes time and effort, which in turn makes the sinigang mix more popular. The acidity of tamarind is has a rich and deep taste.<\/p>\n <\/p>\n Vietnamese-style Raw Shrimp Spring Rolls<\/strong><\/span><\/p>\n Ingredients: (good for 4 people) [Sauce:] How to cook:<\/strong> Note: <\/b>The tricky part is how you fold the rice paper. If it is not folded properly, it will bulge. You may choose your favorite vegetables such as lettuce and watercress as filling. If you don’t have rice paper, you may use egg or lumpia wrapper.<\/p>\n <\/p>\n Taiwanese-style Turnip and Shrimp Cake<\/strong><\/span><\/p>\n Ingredients: (good for 4 people)<\/strong> How to cook:<\/strong> Note:<\/strong> Radish cake is a popular dim sum in Hong Kong and Taiwan. Most of the time, dried shrimp is used, one can also use fresh shrimp. Joshinko is available in Japanese groceries, while the rest of the ingredients are available at local supermarkets. If you cannot find Joshinko, use a mixture of wheat flour and potato starch instead.<\/p>\n","protected":false},"excerpt":{"rendered":" Philippine Primer features three delicious dishes using shrimp. <\/p>\n","protected":false},"author":3,"featured_media":70832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3292],"tags":[16422,16286,16385],"class_list":["post-70829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-corner","tag-how-to-cook-shrimp","tag-quick-and-easy-recipes","tag-shrimp-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2024\/05\/Shrimp-e1617871453601.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=70829"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70829\/revisions"}],"predecessor-version":[{"id":70831,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/70829\/revisions\/70831"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/70832"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=70829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=70829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=70829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>12 pcs shrimp (approximately 260g)
\n1 pc onion
\n2 small tomatoes
\n100g radish
\n30g okra
\n80g water spinach
\n3 pcs string beans
\n1 liter water
\n20g Aji-Sinigang sa Sampalok
\ngreen chili peppers (optional)<\/p>\n
\n1. Peel the shrimp, wash it well with water containing potato starch, and drain it.
\n2. Put all ingredients in a pan and let them simmer. Add green chili peppers for a fiery kick.<\/p>\n
\n<\/strong>16 pcs shrimp (approximately 260g)
\n3 g Aji-Ginisa Shrimp
\n50g celery
\n1 pc cucumber
\n45g rice noodles
\n80g pork, thinly sliced
\navocado (optional)
\n1 bunch coriander
\n8 pcs rice paper
\n1 tbsp sake<\/p>\n
\n<\/strong>Calamansi juice
\nSesame oil
\n1 tbsp garlic, minced
\nred bell pepper
\n2 tsp miso
\n50 cc water
\n2 tbsp sugar
\npeanut
\n3 tbsp butter
\n4g Aji-Ginisa Shrimp<\/p>\n
\n1. Peel the shrimp, wash it well with water containing potato starch, and season it with 1 tbsp sake and Aji-Ginisa Shrimp.
\n2. Heat 1 tbsp sesame oil in a pan and saute the shrimp over medium heat.
\n3. Chop the pork into small pieces and bring them to a boil. Do not throw away the broth.
\n4. Chop the celery and cucumber into 3-5 cm pieces, and cook the rice noodles.
\n5. With the smooth side of the rice paper facing down, pour the broth over it to soften. It will be ready in 2-3 minutes.
\n6. Put the ingredients one by one on the rice paper before you wrap it. You can also add avocado slices if you like.
\n7. To make the sauce, saute the garlic in sesame oil, turn off the heat, then add the rest of the ingredients. Mix it well.<\/p>\n
\n8 pcs shrimp (approximately 130g)
\n300g radish
\n2 dried shiitake mushrooms
\n1 tbsp sesame oil
\n70cc hot water
\n4g Aji-Secret Sangkap
\n120g Joshinko<\/em>
\n1 tablespoon kataguri<\/em> powder
\n1 tbsp of sugar
\n1 tbsp sake<\/p>\n
\n1. Peel the shrimp, wash them well with water containing potato starch, chop them into small pieces, and then soak them in 1 tbsp sake.
\n2. Grate the radish with a grater or food processor. If the radish isn’t moist, add another 30cc of water.
\n3. Finely chop the dried shiitake mushrooms that have been rehydrated in water and saute them in sesame oil.
\n4. Mix all the ingredients well and cook the mixture in a rice cooker as if you were cooking white rice.
\n5. After cooling the mixture, cut it into small pieces, and fry both sides in sesame oil.<\/p>\n