ASADONG SUGPO

INGREDIENTS:

1kilo fresh prawns (10 to 12 pieces)

2 tbsp. crushed garlic

Dash of white pepper

2-3 pieces bay leaves

 ½ cup vinegar

2tbsp. Worcestershire sauce

1 tsp. Spanish paprika (optional)

2 medium size onions (chopped)

a little sugar to taste

calamansi and sili

PROCEDURE:

Wash prawns and cut whiskers. Trim the pointed mouth and drain prawns in colander.

In a sauce pan, heat 2 tbsp. cooking oil. Sauté onions and garlic with white pepper and bay leaves then add vinegar. Let boil without stirring.

Add Worcestershire sauce, paprika and tomatoes. Add sugar to taste. Cook until tomatoes are soft and sauce has been reduced but not dry. Add prawns and let it simmer until red and cooked. Braise until prawns has been absorbed buy prawns. Serve while hot in calamansi, sili and dashes of Worcestershire sauce.