Hipon sa Aligue

Ingredients for Hipon sa Aligue

• 1 kg tiger prawns or large prawns, shell-on, cleaned and thoroughly drained
• 1/3 cup crab fat paste (aligue)
• 1 cup coconut cream
• 4 large tomatoes, diced
• Juice of 1 lemon
• 4 red eye chillies, finely chopped
• 1/2 thumb-sized piece ginger, minced
• 1 white onion, finely diced
• 6 garlic cloves, minced
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Oil, for cooking
• Coriander, for garnish

How to cook Hipon sa Aligue

1. 1.Heat oil in a wok until smoking; sear prawns in batches for about 30 seconds per side until lightly charred, then set aside.
2. 2.Add more oil if needed and sauté garlic, ginger, and onion over medium heat.
3. 3.Add tomatoes and chillies; cook until tomatoes soften.
4. 4.Raise heat, add coconut cream and aligue, and bring the sauce to a boil.
5. 5.Return prawns, season with fish sauce and pepper, and cook for 1 minute until heated through.
6. 6.Turn off heat; garnish with coriander, drizzle with lemon juice, and serve hot.