Hipon at Kalabasa sa Pinausukang Gata Recipe

Make the smoked coconut cream: preheat a charcoal grill to medium-high heat. Place shredded coconut in a colander or on a flat strainer. Place colander or strainer on top of preheated grill. Smoke shredded coconut until brown and lightly toasted.

Transfer smoked coconut to a bowl and pour in warm water. Place a strainer on top of another bowl. Squeeze the shredded coconut over the bowl and strainer to yield 2 cups smoked coconut cream. Set aside.

Heat oil in a wok or medium stockpot over medium-high heat. Cook prawns in batches just until pink. Set aside.

In the same pan, sauté onions and ginger until tender. Add garlic and sauté until fragrant. Add shrimp paste and cook for about 30 seconds.

Add smoked coconut cream, 1 cup water, vinegar, bouillon cube, and squash. Bring to a boil then reduce heat to simmer.

After 8 minutes, add beans and chili. Continue cooking for about 10 to 12 minutes, or until squash and beans are tender and sauce is thick.

Add prawns and mix well. Season with salt and fish sauce. Cook for 1 to 2 minutes. Transfer to a serving dish and serve with steamed rice.

TIP: After extracting the coconut cream, you may add another cup of warm water to the coconut and squeeze for a second time to extract coconut milk, also known as the second press. Reserve it for another use.