Comments on: Drunken Shrimp a la Marketman

By: Maria Vicenta Evangelista

Maria Vicenta Evangelista — Sun, 02 Nov 2008 13:57:08 +0000

Well my husband cooks well with thsi kind of recipe eh has as ecret to do it so you wont look for any otehr dip to make its tasty.

By: volans

volans — Sun, 02 Nov 2008 10:23:26 +0000

hi mr. mm, what’s your recommended dipping sauce for this dish?

salamat sa recipe! can’t wait to try it out!

By: zena

zena — Sat, 01 Nov 2008 02:14:50 +0000

I just made these yesterday and they were yummy! The shrimps were tasty and a bit sweet but not too much. I just replaced 2 Tbsp of the cooking wine with mirin.

By: Barry

Barry — Fri, 31 Oct 2008 04:40:53 +0000

Marketman,
That is most “lupit” watching the shrimps jump in the flame. Whew! But the taste is all worth it! SARAP!!!

By: Cherrypajamas

Cherrypajamas — Tue, 28 Oct 2008 09:06:10 +0000

MM, will Tanduay Rum work in this recipe kaya?

By: Jakbkk

Jakbkk — Mon, 27 Oct 2008 06:11:02 +0000

nice! will have to try this some time. any recipe for crispy nilasing na hipon?

By: Jun

Jun — Sun, 26 Oct 2008 12:59:21 +0000

We have a sri lankan crab cooked in butter, cream , chili, and curry leaves yesterday night. Yummy!!!!

By: deirdregurl

deirdregurl — Sat, 25 Oct 2008 03:53:03 +0000

hi marketman. i tried this at home last night and it tasted incredibly yummy like you said it would! however i used the “swahe” so the marinade did not really penetrate inside. will try this again with the small shrimps like the one in your photos above. love this easy-to-prepare dish. reminds me of rachael ray’s 30minute cooking :)

By: EbbaMyra

EbbaMyra — Fri, 24 Oct 2008 16:08:41 +0000

Rhea and MM: I used to cooked live crabs starting in cold tap water and then boil it, till my hubby (whose mom hails from Louisina – crawfish and crab state), told me that doing so makes the crab cuddle-up the dirt inside; but if I put the crabs in strong-boiling water, they spit out the dirt and it the taste is better. Well, I did that and he is right, so I have been doing that. As for cleaning it and keeping the claws intact (before putting them in the pot), I learned from a vietnamese fisherman, that I submerged them in cold-icy water, it will “stunt” them for a while, enough time for you to clean them; then puth them in the boiling water.

Live shrimp – we don’t find them here. But when I come back to Quezon Province next year, (which they abundant live shrimps), I will follow MM’s way of dunken them – – using 80% LAMBANOG! and lighting them up. It will be a hit-heat!

Thanks.

By: lee

lee — Fri, 24 Oct 2008 13:36:28 +0000

Rhea: cooked in sprite just like palapala in Bacolod.