Prawns Bulanglang

    1 hour

    This soup dish uses guavas that gives it a very distinct taste. Milkfish (bangus) or pork can also be used instead of prawns.

    Rizal, Philippines
    1 person made this

    Serves: 4 

    • 1kg prawns
    • 8 medium guavas, peeled
    • 750ml (3 cups) water from washing rice
    • 1 medium tomato, quartered
    • 1 medium onion, sliced crosswise
    • 2 large green chillies, whole
    • Salt or fish sauce (patis)
    • 2 small eggplant (brinjal), quartered
    • Sweet potato leaves or kangkong

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Clean and devein the prawns but do not remove the heads and shells. The soup is best tasting with whole prawns.
    2. In a large pot, boil the guavas in rice washings for about 5 minutes, or until very soft. Mash thoroughly in the pot.
    3. Strain the liquid into a large pot. Discard the pulp and seeds.
    4. Add the prawns, tomato, onion and chillies to the liquid. Add salt or fish sauce to taste and boil for 5 minutes.
    5. Add the eggplant, let boil for 5 minutes, or until the eggplant is done. Add the sweet potato leaves and cook for another 5 minutes.
    6. Serve hot with rice.

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