Pinoy Seafood Recipe: Adobong Hipon

Eduardo Joven
Eduardo Joven | May 04, 2014

You'll surely love this Adobong Hipon meal because it’s so delicious.


3/4 kilo medium sized shrimps
1/2 cup vinegar, preferably coconut or cane vinegar
1/4 cup soy sauce
1/4 cup  7Up or Sprite
1 tbsp Mang Tomas Lechon Sauce (optional)
5 cloves garlic, minced
1 medium sized onions
salt and ground pepper to taste
1 tablespoon cooking oil
3 pcs bay leaf
3 pcs Siling Labuyo (optional if you want it spicy)

Cooking Instructions

  • Wash the shrimps thoroughly and remove all the whiskers.

  • In a bowl, mix the vinegar, soy sauce, pepper, and Mang Tomas Lechon Sauce. Mix well.

  • In a frying pan, put the shrimps and 7UP or Sprite then cook for only a minute to half-cook it. To know that it’s already half-cooked, the shrimps are no longer transparent, but don't wait for it to turn completely orange. Drain and set aside the sauce.

  • In the same frying pan, heat the oil and saute the garlic and onions.

  • Put in the vinegar-soy sauce mixture and bay leaves, let it boil then add the half-cooked shrimps.

  • Add 3 tbps from the 7UP or Sprite sauce from where you cooked the shrimps first. Just wait until the shrimp turns bright orange, don't overcook.

  • Season according to taste.

  • Serve with hot rice.

Adobong Hipon

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