Inasal hipon, or grilled shrimp, is one of many grilled foods popular in the Western Visayas. This Ilonggo specialty emphasizes the texture and flavor of fresh shrimp with a fairly simple marinade and pairs well with the classic Ilonggo dipping sauce sinamak.

Fresh, large shrimp work best. Scoring the back of the shrimp reveals the digestive tract or sand vein, which should be removed. This cut also allows the shrimp to absorb flavors from the marinade and cook well. The marinade includes salt, pepper, and garlic, as well as annatto(atsuete), lemongrass, turmeric, and vinegar(suka). Leftover marinade can be added to rice for cooking.

Avoid overcooking the shrimp by grilling at temperature and remove as soon as it changes color.

Inasal hipon can be served as is or with sinamak, a popular chili vinegar sauce. It makes a nice addition to barbecue menus or alongside rice meals.

Recipe

Ingredients

• 12 bamboo skewers, soaked in water
• 1 stalk lemongrass, trimmed and peeled and sliced
• 2 clove garlic, peeled
• 1 tbsp piece ginger, peeled and sliced
• ½ tbsp piece fresh turmeric, peeled and sliced
• ½ tsp salt
• ½ tsp black peppercorn
• 1 tbsp sugar
• 2 tbsp annatto water(soak annatto, hot water at least 10 minutes)
• ¼ – ½ cup coconut vinegar(sukang tuba) or other vinegar
• 12 whole shrimp, back scored and deveined

Directions

• pound lemongrass, garlic, ginger, turmeric, salt, pepper, sugar
• add annatto water, vinegar, shrimp
• marinate about 30 minutes or more
• skewer shrimp
• grill
• serve