Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Breaded Butterfly Shrimp
Jumbo butterfly shrimp coated in seasoned breadcrumbs and fried golden — crispy, crunchy, and perfect for dipping.
Instructions
- Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on.
- Season the shrimp with salt, pepper, paprika, and garlic powder.
- Heat the oil in a deep cooking pot.
- Dredge the shrimp in flour and then dip in the egg mixture.
- Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
- Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko breadcrumbs are. Shake to coat.
- Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
- Arrange in a plate lined with paper towel.
- Serve with sweet and sour sauce.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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