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Ginataang Hipon
Shrimp in Coconut Milk
A classic Filipino comfort food, Ginataang Hipon features succulent shrimp simmered in creamy coconut milk with tender vegetables. This dish is quick to prepare, making it an ideal weeknight meal.
๐ง ์ฌ๋ฃ
- 500 g Shrimp
- 400 ml Coconut milk(full-fat recommended for richer flavor)
- 200 g Squash
- 150 g String beans
- 2 tbsp Fish sauce (Patis)(adjust to taste)
- 3 cloves Garlic
- 1/2 medium Onion
- 1 tbsp Cooking oil
- 1/4 cup Water(optional, to thin the sauce if desired)
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the aromatics: Heat the cooking oil in a pot or deep skillet over medium heat (approx. 175ยฐC / 350ยฐF). Add the minced garlic and chopped onion. Sautรฉ until the onions are translucent and the garlic is fragrant, about 2-3 minutes. Be careful not to burn the garlic.
โฑ๏ธ 3 minutes - 2
Add squash and coconut milk: Add the cubed squash to the pot and stir to coat with the aromatics. Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 10-12 minutes, or until the squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
โฑ๏ธ 12 minutes - 3
Add shrimp and string beans: Add the prepared shrimp and string beans to the simmering coconut milk. Stir gently to combine. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque and the string beans are crisp-tender. Do not overcook the shrimp, as they can become tough.
โฑ๏ธ 5 minutes - 4
Season and finish: Stir in the fish sauce and season with black pepper to taste. If the sauce is too thick, you can add a splash of water (about 1/4 cup) to reach your desired consistency. Taste and adjust seasoning if needed. Serve hot.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing shrimp with heads and shells on can add extra flavor to the coconut milk broth.
- โServe immediately with steamed white rice for a complete and satisfying meal.
- โThis dish is perfect for a quick and flavorful weeknight dinner.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a handful of malunggay (moringa) leaves or spinach in the last minute of cooking for added nutrition and color.
- For a spicier version, add sliced chilies (like bird's eye chilies) or a pinch of red pepper flakes along with the aromatics.