Sautéed Prawns in Margarine, try this very easy to cook dish for your family. It’s simple, quick to cook, but the flavour and taste of garlic shrimp are simply a perfect match!
Did you know that big shrimp are called Sugpo or Prawns in English? It is a relative of “ULANG” (in Filipino) or what they call “Lobsters” (in English). The appearance of the shrimp is more different because it has a stripe from the head to the body that is a little black in color.
They also call it Tiger prawns. And when it is cooked, it turns orange. So the next time you see shrimps and prawns, you know which one to choose and you won’t be confused about the difference between shrimp and prawns. Wow wow information on cooking. This is just a simple guide to cooking sautéed margarine, garlic, and prawns. Let’s go and cook Minatikilyang Sugpo sa Bawang. Happy cooking MGR friends. Enjoy!
Minantikilyahang Sugpo (Prawns Sauteed in Margarine)
INGREDIENTS:
- 1 kilogram Prawns (with or without head)
- ½ lemon or Calamansi lime (2-3 small pcs)
- 1 cup of margarine
- 2 tablespoon Green onions, minced
- 1 head of garlic (crushed and minced)
- ½ teaspoon ground pepper
- Salt, only if needed (pls note that margarine is already salted)
INSTRUCTIONS:
- Wash and clean the prawns well.
- Sprinkle it with moderate salt and squeeze with calamansi or lemon juice. Let it soak for 15 minutes. (don’t put too much)
- Heat a pan over low heat. Add and melt the margarine. Lightly fry the garlic until fragrant.
- Add the prawns, turn up the heat a little and saute it for 1 minute.
- Add the thinly sliced green onion and the pepper. Sauté again and stir for 1 minute.
- Once it turns to pinkish to orange, its already cooked. Total cooking time should not be over 3 minutes or it will become rubbery.
- Turn off the heat right away, serve with lemon wedges and plenty of rice. It’s also delicious in vinegar with chilli.
- Serve and enjoy!
FILIPINO VERSION:
Minantikilyang Sugpo sa Bawang, subukan ang napakadaling lutuin na ulam para sa iyong pamilya. Simple, mabilis lutuin pero nanunuot ang linamnam at sarap ng minatikilyang sugpo sa bawang!
Alam mo ba na ang tawag sa malaking hipon ay sugpo or prawns in english. Ito ay kamaganak ng mga ulang or ang tinatawag nilang lobsters. Mas naiiba ang itsura ng sugpo dahil ito ay may guhit guhit mula ulo hangang katawan na medyo kulay itim. Ito rin ay tinatawag nilang Tiger prawns. At kapag ito ay naluto, ito ay nagiging kulay orange. Kaya sa susunod na makakita ka ng mga hipon at sugpo, alam mo na kung alin ang pipiliin at hindi ka na malilito kung anu ang pinagkaiba ng hipon at sugpo. Wow na wow information sa pagluluto. Ito ay simpleng gabay lamang sa pagluluto ng Minantikilyang Sugpo sa bawang.
Tara na at lutuin natin ang Minatikilyang Sugpo sa Bawang. Happy cooking mga ka-MGR. Enjoy!
Minantikilyahang Sugpo sa Bawang
INGREDIENTS:
- Sugpo (may ulo o wala)
- Kalamansi o limon
- 1 tasang mantekilya/butter
- Sibuyas na mura (green onions)
- 1 ulo ng bawang (pinitpit at ginayat)
- 1/2 kutsaritang durog na paminta
- Asin
INSTRUCTIONS:
- Hugasan at linising mainam ang sugpo. Budburan ito ng katamtamang asin at pigaan ng katas ng kalamansi o limon. Hayaan ito mababad ng 15 minuto.
- Mag-init ng kawali sa mahinang apoy. Ilagay at tunawin ang mantikilya.
- Ipritong bahagya ang bawang hanggang sa mangamoy ito. Idagdag ang sugpo, lakasan ng konti ang apoy at igisa-gisa ito ng 1 minuto.
- Idagdag ang green onion na hiniwang maninipis at ang paminta. Igisa muli at haluin ng 1 minuto. Hinaan ang apoy, hanggang maging pink to orange ang kulay ng sugpo. I-wasan ma-over cooked or lumagpas ng total cooking time na 3 minuto.
- Agad na patayin ang apoy, isilbi kasama ng hiwa-hiwang kalamansi o limon at maraming kanin. Masarap din po itong iterno sa sukang may sili.