Sweet, Sour and Spicy Shrimps

We don't take jumbo shrimps that often.... so it is rare to find me cooking jumbo shrimps at home. Even if I did cook, jumbo shrimp is just a condiment to steamboat or noodle stuff like what I did for local Malay prawn noodle. I don't have a recipe of jumbo shrimps, but I'm now going into that path. For the first time of my shrimp recipe, I keep the ingredients to the minimal and the simplest cooking method....steaming. As long as the shrimps are fresh, steaming is the best way to retain the original flavor.

When the shrimp is perfectly cooked, you can feel its crunch and firm texture when you bite on it. This jumbo shrimp appetizer with sweet, hot and spicy flavors, hoo...hoo...it's really tempting.

Sweet, Sour and Spicy Shrimps

Ingredients:

10 jumbo prawns

Stuffing (adjust to your liking):
garlic, peeled and chopped
Thai bird's eye chili. seeded and chopped
parsley
calamansi juice
salt/ light soy sauce
sugar

Steps:

1. Cut off 1/3 of the shrimp head. Leave the shell on. Slit along the back of the shrimp about half depth of the flesh.Remove the vein and clean under running water. Set aside.

2. Mix all the stuffing ingredients. Stuff it into the back of the shrimps. Arrange the shrimps on a heat-proof plate.

3. Steam it under hot boiling water for 5 minutes.