Having sautéed Shrimp Paste dip or Ginisang Bagoong Alamang Sawsawan for sliced, unripe or mid-ripe mangoes is a delicacy that has been a Filipino tradition for centuries. This combination is considered a street food, sold in every Filipino town, during the mango seasons. Mango season is between March and July.
Nothing is complicated in its preparation. Just follow the standard rule in reducing the salt from the bagoong prior to cooking, by simply rinsing it through running water, then sautéing it, to create the sliced unripe mango dip.
This Filipino delicacy is adaptive to foreigners, but when tried, will urge one to try for more. There’s nothing more excitingly challenging, when you dip a piece of sliced, unripe sour mango into a spicy and salty, sautéed shrimp paste dip (ginisang bagoong alamang sawsawan). Just try it!
Ingredients: 3-4 servings
2 large slightly ripened mangoes(unripe optional)
1 cup of bagoong alamang(shrimp paste)
2 cloves of minced, chopped garlic
1/2 medium sliced onion
1 medium sliced tomato(optional)
2 tbsp. cooking oil
1/2 tsp crushed black peppers
Cooking Procedure:
- Skin and slice 2 mangoes(do not include seeds) and set them aside.
- On a heated pan, heat up cooking oil over a medium temperature. Sautéed garlic and onions until browned or softened, apply bagoong alamang(shrimp paste), then stir to combine.
- Season with crushed black peppers, then continue to stir for 5-8 minutes or until bagoong is cooked. Bagoong appears slightly browned and crispy when done. Slight appearance of oily substance will also occur.
- Turn off the oven and removed Sautéed Shrimp Paste dip or Ginisang Bagoong Alamang Sawsawan from the heat. Transfer a portion of a small bowl, then serve it as your sliced, unripe mango dip as a snack of appetizer.
Tip: Sliced tomatoes has been mentioned as an optional ingredient. If desired, you can add it following the sautéed garlic and onions. Smash tomatoes with a spoon to allow sauce production.
