Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
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.
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.
Rellenong Hipon
Rellenong Hipon is the perfect party appetizer. It's stuffed with meat filling and wrapped in a spring roll wrapper. It's crispy, tasty, and seriously addictive!
Instructions
- Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp's back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat.
- Mix ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
- Place about ½ teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.
- On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.
- Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.
- Get a pan on medium heat and warm up about 2-inches deep of oil to 350 F.
- Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.
- Take off from heat and drain on a wire rack set over a baking sheet. Serve while hot with sweet and sour sauce.
- You can substitute water chestnuts with singkamas or jicama.
- To keep them straight, make a small incision on the inside of the shrimp close to the tail to keep them from curling during frying.
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Pro Tips & Troubleshooting
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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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