Steamed Tatampal (Mantis Shrimp)

Steamed Tatampal (Mantis Shrimp)
Steamed Tatampal
Tatampal or Alupihang Dagat or Hipong Daga or Mantis Shrimp

Hurrah! Something homecooked!! I’m starting to think I’m not gonna be able to prepare something new at home anymore. Ever since peanutbutter came home last thursday, we’ve mostly been eating out and cooking those familiar dishes that he missed when he was in Dubai.

I’ve been adjusting a lot because Ykaie is also going to school on a, kind of, whole day schedule which means she’s having lunch there. I wake up at 4:30 in the morning from mondays to friday cooking breakfast for all of us and lunch for Ykaie to bring to school. Man, it is hard! It feels like I’m back in college, except I have a six year old to wake up, give a bath to, and feed as well.

It’s really great that peanutbutter‘s here to take Ykaie to school and I don’t have to change clothes anymore to do it myself like the first three days. Not that her school is very far.

Fresh Tatampal

I’ve been eating Tatampal ever since I was child– my nanay taught me how to. She was born in Navotas and Tatampal is as common as Bangus there. The only way we cook it is steamed and then served with a spicy vinegar-fish sauce dipping sauce. Today, I also tried dipping it in calamansi-butter sauce and it works just as well!

You might be wondering how it tastes? Well, it tastes like a cross between a shrimp and a crab.

Tatampal is one of the seafood that peanutbutter missed. It’s one of the seafood I missed seeing on the table too!

Have you had Tatampal before? Or do you have other ways of cooking it aside from steaming? Please share it on the comment section so we can also try it.

Fresh Tatampal

I got this for ₱280 per kilo from the Malabon Wet Market.


Steamed Tatampal (Mantis Shrimp)

  • Author: Peachy Adarne


  • 1 Kilo of Fresh Tatampal (Mantis Shrimp)
  • Half Cup of Water
  • 1 tbsp of salt

Dipping Sauce

  • 3 tbsp vinegar+ 1 tbsp fish sauce + chopped bird’s eye chili
  • Or 3 tbsp melted butter + 1 tbsp calamansi juice


  1. Wash Tatampal with water to clean it.
  2. Put all of it in a pot along with the water and salt.
  3. Bring to a boil and simmer for 5 minutes until the skin changes color from gray to reddish brown.
  4. Turn off heat and drain.
  5. Make the vinegar dipping sauce by mixing vinegar, fish sauce and bird’s eye chili.
  6. Make the butter sauce by mixing melted butter and calamansi juice
  7. Serve with hot steamed rice

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16 Responses

  1. I saw one of these at the wet market last week. Dahil hindi ko alam anu pangalan niya and panu lutuin I didn’t buy it! Hahaha! Thank goodness, I stumbled on a recipe here. Will definitely try it. 🙂

  2. naku medyu hindi kp ata type yan parang nakakatakot kainin meron ba yan sa mga regular market? like farmers market? malaki ba ang laman nya ? papaano babalatan ba sya di ba makapal at matigas ang balat nyan? just wondering lol thanks ngayun may ibang alam na ako na medyu kahaweg sa hipon at centepede

    1. Sa regular market lang talaga sya nabibili at madali lang balatan. Masarap sya, promise. Hindi naman makapal yung balat na kagaya ng sa crab, medyo makapal lang sa shrimp ng konti.

  3. What gorgeous looking shrimp! So different from the shrimp we get from the Gulf of Mexico. The way you cook your shrimp is my favorite, but I’ve never had a dipping sauce like yours. Need to try it – so simple. Bet it complements the shrimp wonderfully!

  4. nothing can describe enough the scrumptious flavors of steamy hot tatampal with an asian inspired butter/vinegar dip,beautiful food clicks,delicious recipe….an inspiration as always,thanks 🙂

  5. Hi Peachy,

    Now ko lang nalaman na Tatampal pla ang tawag jan. I’ve been eating this since childhood. My father introduce this to us, ang tawag nmin dito alupihan dagat. Mas ok pag may aligue, mas nakakagana kumain. 🙂 Niluluto lng nmen sya ng Halabos, then pag nag orange na un shell, drain un water then add salt and pepper to taste and konting oil. Favorite ko yan. Masarap isawsaw sa pinakurat.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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