Posted in General, Recipes

Spicy Bagoong Prawns

Spicy Bagoon Prawns 1

Almost five years ago now, I posted a recipe for a Prawn Curry that was my take on a dish I first ate as a small child. That dish, mostly Indian in character, incorporated Belacan to enhance the rich prawn flavour and used tomato to make a thick sauce. Today, I am using some lovely giant prawns to make something similar, except that I am using Filipino Bagoong instead of the fermented dried shrimp paste, and producing a result that is less a ‘curry’ than a spicy, stir-fried dish… [

The Ingredients

  • 6 giant Prawns;
  • 1 cup Onion, thinly sliced into half-rings;
  • 1 large Jalapeño, finely chopped;
  • 1 – 2 Tbsp. Bagoong;
  • 3 Tbsp. Sriracha Sauce or plain chilli paste;
  • ¼ cup Rice Wine or Sherry;
  • 1 tsp. Turmeric;
  • 1 pinch White Pepper;
  • 1 level Tbsp. Coriander Seed;
  • 1/3 tsp. Cumin Seed;
  • 1/3 tsp. Yellow Mustard Seed;
  • 1/8 tsp. Cardamom Seeds;


Spicy Bagoon Prawns 2

Peel your prawns and then toss them with the turmeric and white pepper, then set aside for now.


Spicy Bagoon Prawns 3

Next, quickly toast the remaining dry spices in a pan then grind in a mortar.


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When you are ready to cook, add a good glug of oil to a pan over moderate heat and quickly fry the prawns until just golden (they should still be a little raw in the center). Remove them to a bowl for the moment.


Spicy Bagoon Prawns 5

Next, add the onions to the pan, along with a little more oil if necessary, and cook until the shreds are translucent. Add in the spice blend and fry until the aroma rises.


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Add in the Bagoong, chilli paste or sauce, and the sherry, then let it bubble away until nicely thickened.


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Finally, add in the prawns and chopped green chilli and cook for a minute or two longer until the prawns are cooked through. Serve immediately.







2 thoughts on “Spicy Bagoong Prawns

    1. Thank you. Shortly, I am going to try doing something similar with Bagoong, a Madras Curry Paste I am working on, plus a tomato and roasted red pepper sauce base.

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