Sweet coconut cream complements soft bamboo shoots and shrimp in this dish. Serve with steamed rice to let the Filipino flavors stand out.
Ginataang Hipon with Malunggay Recipe
Add healthy malunggay to your shrimp cooked in coconut milk.
Ingredients
Ginataang Hipon with Malunggay Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons white onions chopped
- 1 tablespoon Garlic chopped
- 1 1/2 tablespoons ginger minced
- 1 tablespoon fish sauce (patis)
- 250 Grams bamboo shoots (labong) julienned, boiled until tender, and drained
- 1 400-ml can coconut cream
- 12 prawns
- 1 bunch malunggay
- 1 finger chili sliced, to garnish
Instructions
- Heat oil in a saucepan over medium heat. Sauté onions, garlic, and ginger. Add patis and bring to a boil.
- Add bamboo shoots; sauté for 2 minutes. Add coconut cream; bring to a simmer. Add prawns; simmer until prawns are cooked. Season to taste with salt and pepper. Add malunggay; simmer until cooked, about 3 to 4 minutes. Garnish with finger chilies.
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