My nickname for this recipe is Boracay Island Garlic Prawns. It is a simple, yet flavorful dish that my husband and I tasted for the first time when we went to Boracay in May of 2000.
Since I started this blog in January of 2011, my awareness-- of the taste, the look, the delicious and savory smell of different spices, was definitely more heightened compared to my other trips back home. And because we enjoyed ourselves immensely in Boracay in 2000, we just had to go back.
One of the things we enjoyed in Boracay, other than the spectacular White Beach and other surrounding beaches, is the seafood! The Talipapa, is the island's local market where you can buy the freshest seafood, produce, souvenirs, beachwear, and such. The fish and shellfish are so fresh and can be prepared as requested by customers at restaurants strategically located right next to the seafood stalls. It's less expensive than dining at a restaurant on the main strip of beach. When you dine beachside, you pay for the ambience. But when you're looking for great food at a lower price, the Talipapa is the way to go.
Here are some of my favorite sunset shots I've taken...
It was an idyllic place...
The photo below was my inspiration in recreating this Garlic Prawns recipe. I took this shot right before we hired a boat to take us to the best snorkelling spots around the island.
The recipe below calls for peeled and deveined prawns. However, if you prefer to have your prawns looking like the photo above, use prawns that are butterflied, with the shell and head on.
When you plan a trip out to Asia, consider the Philippines' Boracay Island. Boracay was awarded in the Travelers Choice 2011 by TripAdvisor as the second best beach (out of 25) in the world.