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Saturday, August 4, 2012

Ginataang Hipon w/ a Twist (Prawns cooked in coconut milk)

This is really a different kind of dish that I am sure you will be happy with when you try it.  Bicolanos are known for dishes cooked with coconut milk/cream and lots of chillis.  This ginataang hipon is somewhat similar to the ones they cook except that I try to balance the hotness with the sweetness of the pinapple and zuchinni.  Instead of using the usual small red chilli peppers or labuyo, I used the chilli flakes that you can buy in shops (mckormick) so I can more or less gauge the hotness of the dish. 

Ingredients
12 big king prawns
1 medium onions, minced
1 tbsp garlic, minced
1 c coconut milk
1 small tin pinapple pieces in heavy syrup
2 zuchinnis, cubed
olive oil
1 tsp chilli flakes
salt and pepper to taste

Procedure
Fry the zucchini in olive oil until a bit brown.  Set aside
Sautee onions and garlic.  Put in the chilli flakes.
Add in prawns.  Stir.
Put in zuchinni cubes and pineapple pieces and stir. 
Pour in the pineapple juice and coconut cream.
Add salt and pepper.
Simmer until thick and creamy.


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