I love shrimps and prawns. I love their succulent taste. My favourite Chinese restaurant in the whole of London is East One in Edgware. This is because they serve an eat all you can shrimps, simply cooked in garlic and butter. LOL.
Anyway too much secret being divulged here of my eating habit, lol, let us look instead into the recipe below. I think the vegetable that go best with creamy, spicy coconut milk is squash or pumpkin. So this alone is a winner, the addition of shrimps or prawns is an untold delight, unless you are allergic to prawns/shrimps, which is a real shame as you are missing on something akin to ambrosia, food for the gods and goddesses.
If you cook the recipe below, I would appreciate that you send me a photo of your effort.
Thanks, get cooking….
Ginataang Shrimps/Prawns
Ginataang Shrimps
by Carol Elep
Ginataang Hipon
Ingredients
1 lb shrimp, cleaned
2 cups coconut milk
1 cup squash, cut in bitesize
1/2 tsp chilli flakes
1 tablespoon ginger chopped very finely
1 large onion, finely chopped
4 garlic cloves, minced
1 1/2 tablespoons fish sauce
1/3 teaspoon ground black pepper
2 tablespoons cooking oil
Cooking Procedure
Heat oil in a pan.
Add the onion, ginger, and garlic.
Pour-in coconut milk. Let it boil and reduce to half, which takes about 20 minutes in medium heat.
Add the squash and cook for 5 minutes.
Add ground black pepper, chilli flakes and fish sauce.
Put-in shrimps. Cook for 5 to 7 minutes.
Serve immediately with freshly boiled rice and fish sauce with a dash of calamansi for dipping!
Enjoy