Inihaw na Sugpo, or Grilled Prawns, is a Filipino seafood dish that captures the essence of coastal dining with its simplicity and explosive flavors. This culinary delight features large prawns marinated in a mixture of soy sauce, calamansi (or lime) juice, garlic, and pepper, creating a harmonious blend of savory and zesty notes.
The prawns, adorned with this flavorful marinade, are then skewered and grilled to perfection. The grilling process imparts a smoky aroma to the prawns while enhancing their natural sweetness. The result is succulent and juicy prawns with a delightful char on the exterior.
Inihaw na Sugpo is a flavorful journey to the seaside, where the aroma of grilled prawns mingles with the salty breeze, creating an unforgettable dining experience that resonates with the coastal soul.
Inihaw na Sugpo or Grilled Prawns Recipe by Kulinarya
Ingredients: Serve 4- 1kg prawns, 12 pieces to a kilo
- 2 tbsp calamansi juice
- 1 tbsp rock salt
- ½ tsp black pepper, freshly ground
Preparation:
- Wash the prawns thoroughly under running water.
- Devein the Prawns
- Rub prawns with calamansi juice, add season with salt and pepper.
- Skewer each prawn with a barbecue stick that has been soaked in water.
Cooking:
Just before serving:
- Preheat the grill and make sure it is hot. Place the grill grate 4 inches from the heat. Brush grill grate with oil.
- Just before serving, place the skewered prawn on the grill. Brush with olive oil, turning once halfway through. The prawns are done when the shells are bright pink and the meat has turned opaque. End.
Serving suggestion:
Serve with a selection of makings for dips and sauces like patis and calamansi vinegar, and garlic. End.
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