Burong Hipon


  • Fresh small shrimps (head-on)
  • Salt
  • Cooked rice


  1. Begin by preparing the shrimps, removing the heads while leaving the shells intact.
  2. In a clean bowl, combine the shrimps, salt, and cooked rice. The rice acts as a fermentation medium.
  3. Mix the ingredients thoroughly, ensuring that the shrimps are evenly coated with salt and rice.
  4. Transfer the mixture to a clean and airtight container, firmly pressing it down to eliminate any air pockets.
  5. Seal the container tightly and allow the mixture to ferment for at least three days. For a stronger flavor profile, extend the fermentation period.
  6. Once the fermentation process is complete, your Burong Hipon is ready to be savored. The condiment can be stored in the refrigerator for several weeks.