Whether it’s a seafood or poultry, Inasal is a grilled dish marinated in a special blend of spices by the Ilonggos. One of the well known Ilonggo dishes, wherein chicken breast with wing and thigh grilled over hot coals. There are some places where muscles are skewered, marinated and grilled. In our recipe, we will use the shrimp as the main ingredient and marinate on the same spices and grilled into perfection.
Shrimp and prawn are important types of seafood that are consumed worldwide. Preparing shrimp usually includes the removing the head, shell, tail, and “sand vein”. An exception is when the shrimp are cooked for flavoring and barbequing or grilling. Making a shallow cut lengthwise down the outer curve of the shrimp’s body is the easiest way in removing the sand vein (dark ribbon-like digestive tract on the body of the shrimp). A cut on the body makes the marinate penetrate to the meat. Shrimp and prawns are the best flavoring ingredients, and are often used in cooking vegetables and noodles. Common methods of preparation are baking, boiling, frying, grilling and barbequing, and are often used as an accompaniment to fried rice. Very delicate in regard to cooking time as they have a tough and rubbery texture when overcooked. Remove them from the heat when they just start to turn pink.
Inasal marinate ingredients are Ilonggos unique blend of spices that include a mixture of lemongrass, pepper, vinegar, annato, turmeric, and achuete oil for basting. Commonly served with hot chili vinegar .The special marinade and basting sauce makes this Ilonggo version of the grilling extra special.
If you are not used to working with seafood, and you may not be sure how to do the proper procedure. Including; marinating and grilling. In marinating the shrimp or prawn is a lot different from beef or pork, shrimp is very delicate. Choose the best marinade ingredients carefully, and any marinade with acidic ingredients should not be on the shrimp any longer than 30 minutes. This is plenty of time for the flavors to infuse the shrimp without making it mushy. Using a marinade that does not contain any acidic ingredients, marinate for longer periods of time. Grilling the shrimp takes only 3 minutes on each side or until shells are hot pink and shrimp is opaque. Baste with oil or marinade. Turn once halfway during cooking process.
- 1 Pound shrimp or prawn
- 4 Clovesgarlic
- 1 Thumb ginger
- 2 Thumb turmeric
- 1 Tablespoon brown sugar
- 2 Stalk lemon grass
- 1 Tablespoon annatto seed
- 1 Tablespoon sea salt
- Salt and pepper
- 1/4 Cup cooking oil
- Soak the skewers in water and annatto seeds in warm water then set aside.
- Grind the lemongrass, oil, garlic, turmeric, ginger, salt and pepper to a paste.
- Transfer into a large mixing bowl, add salt, pepper to taste, brown sugar and annatto water.
- Stir well until completely combined, add the shrimp, seasoned with vinegar.
- Mix the shrimp to the marinate, cover and let it sit for about 30 minutes.
- Put 1 shrimp on each damp skewer, grill for three minutes per side.
- 1 Tablespoon of annatto seed is equivalent to 1 pack of annatto powder.
- Use turmeric powder as a substitute to fresh turmeric roots.
- It is safe to taste the paste before adding the shrimp.
- Make cut at the back of the shrimp, so the marinate can penetrate to the meat.
- Basting with a marinate or annotto oil.