In the Bicol region, ginataang santol is a common dish made with fried fish or dried dilis as its sahog. For a fancier take on that dish, we used sugpo as the main ingredient.
Prep Time 15 minutes
Cooking Time 15 minutes
2 pieces santol, peeled and seeded
1 (1-inch) piece ginger, peeled and sliced
1 tablespoon minced garlic
1 medium onion, chopped
500 grams tiger prawns (sugpo)
1 cup coconut cream
1 teaspoon salt
1/2 teaspoon ground white pepper
3 green chilies or siling pangsigang
(use bird’s eye chili or siling labuyo
if you prefer a hot dish)
1 Chop santol meat finely. Set aside.
2 In a pan, sauté ginger in 1 tablespoon oil until edges turn light brown. Add garlic and onion, and cook for a few minutes.
3 Add prawns and keep stirring until they turn a red-orange color.
4 Add santol meat. Stir. Add coconut cream and let simmer for 10 minutes without stirring. Season with salt and white pepper.
5 Add green chili, stir, and serve.
Recycling tip: Do not throw away the santol seeds. Make santol juice by putting the seeds in a pitcher of water with lots of ice. Add simple sugar syrup, half a teaspoon vanilla, mint leaves, and some finely chopped santol meat. Stir well and serve.
Photography by David Hanson | Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!