Prawns Bulanglang

Prawns Bulanglang


1 person made this

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

Emelita Rizal, Philippines

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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