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.
How to Cook Ginataang Hipon (Shrimp in Coconut Milk)
- 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
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.