Ginataang Hipon is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!
Servings: 4 Servings
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 thumb-size ginger, peeled and julienned
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 Thai chili peppers or Finger chili peppers
- 1 pound large shrimps, tendrils trimmed
- salt and pepper to taste
In a pot, heat oil over medium heat. Add onions, ginger, garlic, and cook, stirring regularly, until softened.
Add fish sauce and continue to cook, stirring regularly, for about 1 minute.
Add coconut milk and chili peppers and bring to a simmer. Lower heat and continue to cook for about 10 to 15 minutes or until reduced in half and starts to render fat.
Add shrimp. Cook, stirring occasionally, until shrimp change color and are cooked through and sauce is thickened.
Season with salt and pepper to taste. Serve hot.
Calories: 479kcal | Carbohydrates: 11g | Protein: 27g | Fat: 38g | Saturated Fat: 30g | Cholesterol: 286mg | Sodium: 1240mg | Potassium: 467mg | Fiber: 3g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 5mg