Thai Shrimp and Glass Noodles (Goong ob woon sen)

This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices.

Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand.

Sinigang na hipon

Sinigang na hipon is a Filipino shrimp soup characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.

Sinigang’s signature sour flavor comes from tamarind, but other natural souring agents, such as green mango, guava, santol, calamansi, bilimbi, or pineapple can also be used. Sinigang na hipon is very popular in the Philippines, where it is considered a homemade specialty. 

Prawn Satay (Sate udang)

Sate udang is a traditional Indonesian dish that’s also popular in Singapore. The dish consists of marinated prawns that are placed on bamboo skewers and grilled to perfection. The paste for the marinade usually consists of oil, lime juice, coriander, garlic, shallots, lemongrass, ginger, chili peppers, turmeric, dark sugar, soy sauce, and kecap manis.

Once skewered, the prawns are grilled on both sides until just cooked through. Sate udang is often served with scallions, cucumbers, and pineapple pieces. If desired, coconut milk can also be added to the marinade before cooking.

Cereal Prawns

This Singaporean dish consists of crispy fried prawns that are doused in a rich combination of butter, crushed and toasted cereals, curry leaves, and chilis. Even though it is easily prepared at home, the dish is a staple at hawker centers and restaurant throughout Singapore and Malaysia.

Cereal prawns are occasionally served topped with a heap of toasted, almost sand-like cereals, and they are always enjoyed hot.

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