Today we’ll know how to cook an awesome Aligue recipe of shrimp with Aligue sauce. This is one of the Filipino style cuisines and so popular in the Philippines as well. The people of Manila are not going every day that to taste the cuisine in Iloilo, which is a Western province of the country for the fresh seafood along with hearty soups and delectable pastries. That’s why it’s a real treat whenever one of the hotels adds Ilonggo food to its lunch and dinner items. The luxury spreads with classic Ilonggo dishes, including kilawin na tanigue (fish marinated in native mountain vinegar) and chicken inasal.
But, shrimp with Aligue sauce is more attractive because of its different taste. With shells formed, such as angel wings that tastes like an improved version of clams, and when in the season they’re succulent and fat. As a result, you would be getting hungry knowing these all about these awesome cooking recipes of Aligue recipe of shrimp with Aligue sauce. So, let’s get the Aligue recipe of shrimp with Aligue Sauce.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Ready In: 45 minutes
What you need for Aligue recipe
- 600 grams shrimp, when they are shells and heads removed and reserved, tails left on.
- 2 tablespoons cilantro (wansoy), when they are chopped
- 6 tablespoons fish sauce (patis), divided
- 2 tablespoons vegetable oil
- calamansi juice
- 3 tablespoons garlic, whey it’s minced and divided
- 1 medium red onion, minced
- 2 green finger chili (siling pangsigang), when it’s sliced and seeded
- 1 cup squash (kalabasa), diced
- 350 ml coconut milk (gata)
- 1/2 ripe mango, diced into 1/2-inch cubes, optional
- 1 cup malunggay leaves (Moringa)
- Egg noodles (pancit canton), to serve
- 1/4 cup water
How to Cook Aligue recipe
- Use 2 tablespoons fish sauce, cilantro, and 1 tablespoon garlic to marinate shrimp. Keep it in the refrigerator for 20 minutes when it’s covered.
- Heat a grill pan to grill shrimps every side up to 2 minutes or until shrimp changes color and set them aside.
- Over the medium heat, make hot oil in a sauce or wok pan. You have to sauté onions until translucent and add remaining garlic and then sauté until fragrant.
- Add the reserved shrimp heads along with chilies and sauté them for more 2 minutes, squishing the heads to get the juice. Then, take out shrimp heads as well as discard.
- You have to sauté for a few seconds while adding crab fat. Here, add calamansi and mix them up. Now, add the water and squash and then simmer them up to 5 minutes.
- Next, you have to add remaining fish sauce, coconut milk, and continue simmering for more 3 minutes. Or, do it until the squash gets tender.
- Put in the malungay leaves, turn the heat off, and stir.
- Pour sauce into a serving bowl. If using top with the diced mangoes and grilled shrimp. Serve with steamed rice or rice or egg noodles.