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Ginataang Hipon with Malunggay Recipe

Add healthy malunggay to your shrimp cooked in coconut milk.

Posted by: Lhas Alvarez | Nov 23, 2017

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IMAGE Miguel Nacianceno

Sweet coconut cream complements soft bamboo shoots and shrimp in this dish. Serve with steamed rice to let the Filipino flavors stand out.

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WATCH: How to Make Ginataang Hipon (Shrimp in Coconut Cream)

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Prep Time

5 mins

Cooking Time

30 mins

Ready In

35 mins

Yield

4

Cuisine

Filipino

Cooking Method

Simmer

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

How to Cook Ginataang Hipon with Malunggay

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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