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 4 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 (Learn how to make fresh coconut cream here) 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 Donit 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 | Recipe & Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim
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