The Suaje on the Rocks recipe sounds very exotic, but actually it is not. It is very simple and uses very few ingredients. Read on how you can easily cook it at home.
Shrimps are Gorgeous Seafood
Shrimp is one gorgeous seafood. Whenever, we see those striped curvy bits in a dish, we cannot help but fork over one or ten.
Additionally, shrimps are so versatile and so easy to cook, too.
A Restaurant Dish
In one of the Japanese restaurants in Manila, Suaje on the Rocks is a dish found on the menu. Suaje is just basically a kind of shrimp and the wet market vendor can easily identify it for you.
But this dish sounds exotic, right? It is actually just a bunch of suaje cooked lying on a bed of heated rocks. And even though it is served in a Japanese restaurant, I think it’s also a Filipino dish because of the abundance of shrimps and stones in our country. All you need is an earthen bowl with a cover that you can use to cook on a stove top burner.
An order is quite expensive in the restaurant but upon inspection, it is quite easy to make. And the bowl? You can get one for only P99 at Daiso Japan. Don’t worry, it is reusable so your P99 will go a long way.
This shrimp recipe would be something nice to prepare for your weekend family meal.
Suaje on the Rocks Recipe
- 1/2 kilo suaje, hair removed
- Seasoning + black pepper
- Fresh basil leaves
- 1. Marinate the suaje in Sprite and seasonings for at least 30 minutes.
- 2. Heat the stones on the stove until very hot. Using a pair of tongs, transfer them onto the prepared earthen bowl.
- 3. Immediately arrange the shrimps on top of the stones, leaving the marinade behind.
- 4. Top with basil leaves and cover.
- 5. Leave the bowl covered for about 7 to 8 minutes before serving.
- 6. Place this on the table with a wooden pot stand because this is really hot and may scorch your tabletop or cover.
- 7. Serve the shrimps with your favorite dipping sauce, like dried or fresh chili in soy sauce and calamansi.
Consume immediately. We ate the shrimps with steamed white rice. It is cooked through and well seasoned. The heat of the stones was enough to cook the shrimps and the high heat preserved the moisture. The fresh basil leaves added to the delicious aroma as well as the moisture in the shrimps.
Clean the stones afterwards and store them. That way, you won’t need to pick up new ones when you decide to cook this dish again in the future. Just put them in a bag and it will stay inconspicuously in one corner of the kitchen until you need it.
Other easy recipes you may want to cook at home:
- Chinese Birthday Misua Recipe
- Easy Boneless Lechon Belly Recipe
- Two Easy Balut Recipes
- Mildly Spicy Crab Maritess Recipe
- Osso Buco Recipe
- Baked 40-Clove Garlic Chicken Recipe
- Crab Fat Recipes
- Creamy Baked Scallops
- Shrimp Etouffee Recipe