Ginataang Hipon (Prawns in Coconut Milk) sprung into my mind when I saw that banana prawns was on special for AUD$12.99 per kilo. Haven’t cooked this dish for awhile now and what better time to cook it again and feature this recipe in Busog! Sarap!
Eating this dish with your hands is truly enjoyable. Ladle some of the sauce on top of your freshly cooked steamed rice and then unshell the prawns on top, so that the extra juice drizzles on your rice adding more flavour. It is a very simple and easy to cook recipe and I hope it becomes one of your regular dishes at home.
GINATAANG HIPON (Prawns in Coconut Milk)
1 kg banana prawns
2 tbspn cooking oil
1/2 tspn table salt
pinch of ground pepper
2 cloves of garlic, minced
1 onion, sliced
1 medium tomato, slightly deseeded and chopped
1 capsicum, deseeded and chopped
1 bunch of kangkong, trimmed
2 bird’s eye chillies, slightly deseeded and minced
1 can (560ml) coconut cream
*used U.S Measuring Cups & Spoons
~ Trim the whiskers of the prawns and rinse with cold water, drain and set aside.
~ Rinse the tomatoes, capsicum and chillies in cold water and drain them before cutting.
~ Snap off the tender leaves and stems of the kangkong and dispose the tough stems and older/yellowish/damaged leaves and then rinse in cold water and drain.
~ Heat cooking oil in pan and sauté garlic and onion, cook till onion is translucent. Add diced tomato and cook till mushy.
~ Pour in the coconut cream and bring to boil and lower heat to simmer the sauce. Add the prawns and let it cook for a few minutes till it turns into slightly rosy colour.
~ Include the rest of of the ingredients (salt, pepper, capsicum, chillies and kangkong), stir well. Cover the pan with the lid and let it simmer for about 15 minutes.
~ Before you turn off the stove, taste the sauce and adjust the seasonings to your liking and stir to combine the additional seasoning. Place the lid once again and turn off the stove.
BEST WITH: Freshly cooked steamed rice.
- You can add slices of ginger while you are sautéing the garlic and onion.
- Disposing some of the seeds of the chillies lessen the heat, the amount of what I added in this dish, only gives you that warm heat sensation in your mouth.
- When you handle chillies, please wash your hands soon after, as accidentally touching your eyes or nose (it happens!) will give you an unforgettable pain.