Prawns with Coconut Milk and Santol

For a fancier take on that dish, we used sugpo as the main ingredient.


September 2010 | By Divine Enya Mesina
Prawns with Coconut Milk and Santol
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

September 2010

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.

Serves
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)

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.

Add santol meat. Stir. Add coconut cream and let simmer for 10 minutes without stirring. Season with salt and white pepper.

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.




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