Batso nga Tabungao

Ingredients for Batso nga Tabungao

• Oil
• Shells and heads from 250 g small shrimp
• 2 cups water
• 6 cloves garlic, minced
• 1 onion, chopped
• 2 medium tomatoes, chopped
• 1 small upo, diced
• 1 teaspoon annatto powder diluted in 2 tablespoons water
• 250 g small shrimp, peeled
• Fish sauce
• Freshly ground black pepper

How to cook Batso nga Tabungao

1. 1.Toast shrimp shells and heads in oil in a deep pan; add water, boil, and simmer 5 minutes. Cool, pulse briefly, then strain the stock.
2. 2.In the same pan, sauté garlic and onion in oil over low heat for 2 minutes.
3. 3.Add tomatoes and cook until softened.
4. 4.Raise heat to high; stir-fry upo 1 minute, then add shrimp stock and diluted annatto. Simmer uncovered 5 minutes.
5. 5.Add peeled shrimp and cook 2 minutes, until opaque.
6. 6.Season with fish sauce and black pepper, then serve.