Finally, it’s here! One of my dream recipes achieved: Prawns in Aligue Sauce, so sinful yet so good! The tender sweetness of prawns in rich crab paste sauce will make you forget the use of spoon and fork. What are those again? Drizzle that aligue sauce over rice and munch that prawn until you say — delicious!
There was a parade of dancing prawns, next were marching crabs, then followed by juggling spices, chillies, tomatoes…they sang songs and played fanfares before they jumped into a red casserole…I got this weird dream, and I know it was destined—I was about to cook Prawns in Aligue Sauce!
When we got a complimentary bottle of crab aligue paste from a fine Filipino restaurant, I knew good things were about to happen. After a week, lo and behold, a friend visited and brought Tiger Prawns! And all that I can say was: Prawns in Aligue Sauce, Prawns in Aligue Sauce, Prawns in Aligue Sauce… let’s do it! And thank you, thank you, to my good and loving friends ;)
If you love the taste of prawns, shrimps, and crabs, I suggest to try, or learn to cook, this recipe. The taste is so delicious, and it’s very easy to prepare. But here’s a watch-out, only eat this once a year: try to make it a solemn dish or a reward’s plate. Only eat it when you got promoted or moved into a new house, or have been kissed by Georgina Wilson; with that, you’ve earned a plate of Prawns in Aligue Sauce. Why? Because its heavenly taste is directly proportional to its cholesterol level—all because of the aligue.
The aligue is made of either fat or roe of a crab or both; there’s an ongoing debate on this. But one thing is sure, aligue is very delicious and very bad for the heart. And that’s a stern warning. Nonetheless, I’m recommending this Filipino fantastic dish (before you go on strict healthy diet programs) or you will be missing a lot!
Best enjoyed with:
- Hot rice
- Ice-cold Coke
- Kangkong in Soy Sauce
- Patis and lemon for the dipping sauce
Restaurants that offer this dish:
- Abe Restaurant: Sugpo sa Aligue ng Talangka @ 595.00 Php
- Chef’s Lab: Prawn Aligue My Way @ 348.00 Php
- Grilla Bar and Grill: Prawns with Aligue Sauce @ 310.00 Php
- Basty’s: Aligue with Prawns @ 315.00 Php
- Little Asia: Prawns with Garlic and Aligue Paste @ 355.00 Php
With that, let’s start cooking.
- Tiger Prawns, 1 kilograms, whiskers cut off, washed, and drained
- Crab fat paste (aligue paste), 4 tablespoons
- Lemon, 3 teaspoons
- Fish sauce (patis), 2 tablespoons
- Garlic, 4 cloves, minced
- Vegetable oil, 1 tablespoon
- Coconut cream, 1 1/2 cups
- Ripe tomatoes, 5 pieces, diced
- Onions, 2 pieces, diced
- Ginger, 4 tablespoons, grated
- Finger chillies, 2 pieces, sliced diagonally
- Red eye chillies, 4 pieces, diced (optional)
- Oil and heat a pan
- Add garlic, ginger, tomatoes, onions, and saute until fragrant
- Add chillies
- Add coconut cream, crab fat paste, ﬁsh sauce, and lemon
- Add prawns and cook until tender (Note: Do not overcook the prawns)
- Cook until the sauce is thickened
- Serve while hot
- Serves: 4
- Preparation time: 10 minutes approx.
- Cooking time: 20 minutes approx.
- Cuisine: Filipino
- Related recipes: Prawns in Talangka Sauce, Shrimps in Aligue Sauce, Crabs in Aligue Sauce, Aligue Pasta, Aligue Rice