📝 About This Recipe
Halabos na Hipon is a beloved Filipino classic that celebrates the natural sweetness of fresh shrimp by steaming them in their own juices and a splash of citrus soda. This method yields incredibly tender meat and a concentrated, savory-sweet broth that is quintessentially Filipino. It is the ultimate 'kamayan' (eat with hands) dish, representing the heart of coastal Philippine home cooking.
🥗 Ingredients
Main Ingredients
- 1 kilogram Large Tiger Prawns or White Shrimp (fresh, whiskers trimmed, head-on and shell-on)
- 1/2 cup Lemon-Lime Soda (like Sprite or 7-Up) (provides the signature sweetness and acidity)
- 3 tablespoons Unsalted Butter (cubed)
- 6 cloves Garlic (minced finely)
- 1 inch piece Ginger (sliced into thin matchsticks)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1-2 pieces Red Bird's Eye Chili (Siling Labuyo) (optional, for a hint of heat)
For the Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar (Datu Puti brand preferred)
- 1 teaspoon Soy Sauce (for depth)
- 1/4 cup Red Onion (finely minced)
- 1 tablespoon Calamansi Juice (or lemon juice)
- 1/4 teaspoon Black Peppercorns (crushed)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Fried Garlic Bits (for extra crunch)
👨🍳 Instructions
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1
Thoroughly wash the shrimp under cold running water. Use kitchen shears to trim the long whiskers and sharp rostrum (the 'horn' on the head) for easier eating.
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2
Optional but recommended: Use a toothpick to devein the shrimp by inserting it through the shell joints in the back, pulling out the dark vein while keeping the shell intact.
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3
In a small bowl, whisk together the cane vinegar, soy sauce, minced red onion, calamansi juice, and crushed peppercorns to create the dipping sauce. Set aside to let flavors meld.
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4
Place a large wok or wide skillet over medium-high heat. Add the ginger matchsticks and dry-toast them for 30 seconds until fragrant.
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5
Add the shrimp to the wok in an even layer. Sprinkle the sea salt and cracked black pepper over the top.
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6
Pour in the 1/2 cup of lemon-lime soda. Cover the wok immediately with a tight-fitting lid.
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7
Steam the shrimp for about 3-5 minutes. You will see them turn from translucent gray to a vibrant, opaque orange.
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8
Remove the lid and toss the shrimp. Most of the liquid should have evaporated, leaving a concentrated syrupy glaze.
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9
Push the shrimp to the sides of the wok and add the butter and minced garlic to the center. Let the butter melt and the garlic sizzle until aromatic but not browned.
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10
Add the sliced chilies if using, then toss everything together for another 60 seconds to coat every shrimp in the garlic butter.
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11
Once the liquid has reduced to a thick coating and the shrimp are perfectly curled (forming a 'C' shape, not a tight 'O'), turn off the heat.
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12
Transfer the shrimp to a serving platter, pouring all the remaining garlic butter bits from the pan over the top.
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13
Garnish generously with sliced green onions and fried garlic bits for a professional finish.
💡 Chef's Tips
Always use head-on shrimp; the fat in the heads provides the best flavor for the sauce. Avoid overcooking; shrimp become rubbery if they cook past the 'C' shape curl. If you don't want to use soda, you can substitute with water and a tablespoon of sugar, but the soda provides a unique tenderizing effect. Ensure the shrimp are patted dry before adding to the wok if you want a more seared, 'halabos' finish rather than a boiled texture. If using frozen shrimp, ensure they are completely thawed and drained of excess water before cooking.
🍽️ Serving Suggestions
Serve with a large bowl of hot, steaming Sinangag (Garlic Fried Rice). Provide a side of Ensaladang Talong (Grilled Eggplant Salad) to cut through the richness. Pair with a cold glass of San Miguel Beer or a refreshing iced Calamansi juice. Always serve with the spicy vinegar dipping sauce to balance the sweetness of the shrimp. This is best enjoyed 'Kamayan' style—using your hands to peel and eat!