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Main course · Filipino

Adobong Hipon (Prawn Adobo)

25 min Serves 4 ~144 kcal/serving ~£10.00 (£2.50/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g raw tiger prawns, shell-on
  • 3 tbsp gluten-free soy sauce (tamari)
  • 3 tbsp white wine vinegar
  • 5 garlic cloves
  • 1 bay leaves
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
144 kcal
Protein
16.7 g
Carbohydrate
1.9 g
of which sugars
0.3 g
Fat
7.4 g
of which saturates
0.7 g
Fibre
0.2 g
Salt
2.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Crush the garlic. Heat the vegetable oil in a pan and fry the garlic for 1 minute until fragrant.

  2. 2

    Add the tamari, white wine vinegar, bay leaf and 60ml water and bring to a simmer for 4 minutes.

  3. 3

    Add the prawns and cook for 3-4 minutes, turning, until pink and opaque all the way through.

  4. 4

    Serve with steamed rice.

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