Prawn Afritada, Afritadang Sugpo

Prawn Afritada, Afritadang Sugpo
Prawn Afritada, Afritadang Sugpo. I myself love afritada, who would not? Afritada is just like kaldereta in terms of cooking versions, there are countless cooking method out there. Everyone’s version are different, each versions will depend on availability of ingredients and family’s cooking method. As a general rule just remember that recipes are just guides, it is not necessarily that every steps and ingredients have to be duplicated, go ahead if you want to try to cook afritada, it is not that hard.

Prawn Afritada

Cooking my Prawn Afritada, Afritadang Sugpo is basically the same with the other afritada recipes that we have already shared here at OPC. Just check out the links below should you want our other versions of afritada.

Afritadang Sugpo

As I have already mentioned above, cooking is the same with regular afritada, with some adjustment suited for cooking seafood, here is the recipe Prawn Afritada, Afritadang Sugpo, try it.

Ingredients:

1 kilo medium to large size prawns, trimmed, steamed
1/2 head garlic, peeled, chopped finely
1 medium size onion, peeled, chopped finely
4 potatoes, quartered
1 medium size carrot cut into wedges
2 large size red/green bell pepper, deseeded, sliced
1/2 cup cooked green peas
1/2 cup tomato sauce
1 big canned crushed tomatoes
1/4 cup fish sauce
3 pcs. bay leaf
2 tsp. dried parley flakes
1 tsp. cracked peppercorns
1/4 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
cooking oil

Cooking procedure:

Prawn Afritada, Afritadang Sugpo - Cooking Procedure

In sauce pan sauté garlic and onion, add in the tomato and stir cook for 1 to 2 minutes. Add in the fish sauce, canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. Pour in 3 to 4 cups of water, add in the peppercorns, parsley flakes, bay leaf and the mashed loaf bread, simmer for 5 to 8 minutes.  Add in potato and carrot, simmer for another 5 to 10 minutes. Now add in the prawns and cooked green peas, continue to cook for another 3 to 3 minutes. Then add in the bell pepper, season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another 2 to 3 minutes. Serve hot with a lot of rice.

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