As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
No-Hassle Prawn Stew With Coconut Milk
Coconut trees are abundant in the Asia-Pacific regions—it's therefore not surprising that the local cuisines make good use of coconut milk. The Philippines is no exception. And since the country is surrounded by the ocean, seafood is plentiful. Ginataang hipon, prawn stew simmered in coconut milk, takes advantage of this natural abundance.
Traditionally, Filipino cooks prepare their own coconut milk (known as gata in Tagalog); however, I took a shortcut and used canned coconut milk for this recipe. This makes it possible to prepare the dish much more quickly.
This recipe calls for prawns (or hipon in Tagalog), but you substitute other protein sources, as well, such as pork.
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Traditional versions of this stew call for acorn squash, but I used butternut squash, which I bought pre-packaged and pre-cubed at my local grocery store.
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- 1 pound frozen, fully-cooked prawns
- 1 (13.5-ounce) can coconut milk
- 1 (10- to 12-ounce) bag fresh or frozen cubed butternut squash
- 2 teaspoons minced garlic, fresh or bottled
- 1 tablespoon fresh ginger, julienned
- 1 tablespoon fish sauce
- 1 chili pepper, sliced
- 1 onion, chopped
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- In a pot, saute the garlic, onions, and ginger in oil for 1 minute over medium heat.
- Pour in the coconut milk, fish sauce, and chili pepper. Reduce heat and simmer for about 12 minutes. Add more water if a thinner consistency is desired.
- Add the squash and cook for about 5-7 more minutes, or until the squash is tender.
- Add the frozen, fully-cooked prawns and cook for another 1-2 minutes.
- Season with salt and pepper to taste.
- You can add other vegetables, as well, such as green beans.
- Substitute pork or any other meat or seafood for the prawns.
- For a non-spicy stew, omit the peppers.