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You are here: Home / Shellfish Recipes / Ginataang Hipon (Shrimp in Coconut Milk)

Ginataang Hipon (Shrimp in Coconut Milk)

June 6, 2022 by Manny Leave a Comment

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This recipe is the cheaper version of ginataang sugpo or prawns in coconut milk. But even if it is not as expensive as the big prawns, ginataang hipon is almost as tasty as it’s counterpart. When buying shrimps choose the freshest and the biggest you can find. And with regard to coconut milk, the best one is buying fresh coconut cream that is sold in wet market already packed in small plastic bags. Just make sure the coconut cream is pure and not diluted with water. Some vendors are sneaky by diluting it with water. Anyway you will also dilute the coconut cream with water to make coconut milk and I think 1:1 ratio is okay. For example, in cup coconut cream, dilute it with 1 cup of water.

You can also extract the coconut cream and coconut milk yourself if you bought grated mature coconuts but that is tedious. Just remember, the first extraction is the coconut cream. The second extraction is the coconut milk which you have to put water on the grated coconuts before squeezing it to get the milk. The easiest is buying coconut milk and coconut cream in cans but it is not as flavorful as the fresh one.

 

Ginataang Hipon
Print Recipe

How to Cook Ginataang Hipon (Shrimp in Coconut Milk)

This recipe is the cheaper version of ginataang sugpo or prawns in coconut milk. But even if it is not as expensive as the big prawns, ginataang hipon is almost as tasty as it's counterpart.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: ginataang hipon, shrimps in coconut milk
Servings: 4 servings
Calories: 236kcal
Author: Manny

Ingredients

  • 1/2 cup coconut milk
  • 1/2 kilo fresh shrimps small, heads removed
  • 3-4 pcs siling haba finger-like pepper to taste
  • 1 tsp. salt
  • 1/2 cup coconut cream
  • 1 pc small cucumber sliced
  • 1 pc whole tomato sliced

Instructions

How to cook Ginataang Hipon

  • In a saucepan, combine coconut milk, shrimps, siling haba and salt.
  • Simmer slowly until almost dry. Add coconut cream.
  • Stir lightly under low heat until oil separates from the mixture.
  • Serve hot topped with sliced cucumber and tomatoes. Serves 8.

 

Ginataang Hipon

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Filed Under: Shellfish Recipes Tagged With: ginataang hipon, shrimp in coconut milk

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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