Tag: Shrimps

Ginataang Hipon (Shrimps in Coconut Cream)

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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 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

Sizzling Gambas

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Sizzling Gambas @ Chicken Ati-atihan Ozamis Photo by Carol Elep

Sizzling Gambas @ Chicken Ati-atihan Ozamis
Photo by Carol Elep

Sizzling Gambas

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp garlic, crushed
  • 1/4 cup juice from freshly squeezed lemon
  • 1/2 cup green chili, sliced diagonally
  • 1 cup red bell pepper, chopped
  • 1/4 cup vegetable oil or olive oil
  • 1 medium-sized onion, quartered
  • 2 tablespoons japanese rice wine
  • 1/4 cup tomato sauce
  • 2 tablespoons chili sauce
  • Salt and pepper to taste

Procedure

  1. Marinade the shrimps in the lemon juice for  at least half an hour.
  2. Heat the wok or frying pan and then add the oil.
  3. Add the garlic and let it sizzle until it turns golden.
  4. Add the onions and then the red bell pepper; cook until it softens.
  5. Add the shrimps and cook for 2 minutes.
  6. Add the rice wine, salt, and pepper then cook for another minute.
  7. Add the tomato sauce and stir.
  8. Cook for 2 minutes.
  9. Add the hot sauce and simmer for 30 seconds.
  10. Turn off the heat and set-aside.
  11. Heat a sizzling plate and transfer the shrimp along with the other ingredients.
  12. Top with sliced green chilies and serve.

Enjoy with a nice serving of egg fried rice.