Ginataang hipon (Filipino prawns in coconut milk)

Name: Ginataang hipon (Filipino prawns in coconut milk)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Philippines
Ingredients: 600 g Large raw prawns, shell on; 400 ml Coconut milk; 300 g Butternut squash, diced; 150 g Green beans; 1 Onion; 4 cloves garlic; 1 tbsp Grated ginger; 2 Long green chillies; 2 tbsp Fish sauce; 2 tbsp Vegetable oil; Black pepper (to taste)

A Filipino home favourite: prawns simmered in coconut milk with garlic, ginger, chilli and squash, rich and gently spicy.

35 min15 prep · 20 cook
EasyDifficulty
390 kcalper serving

Ingredients

4 servings

Large raw prawns, shell on600 g
Coconut milk400 ml
Butternut squash, diced300 g
Green beans150 g
Onion1
garlic4 cloves
Grated ginger1 tbsp
Long green chillies2
Fish sauce2 tbsp
Vegetable oil2 tbsp
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Fry the chopped onion, garlic and ginger in the oil until fragrant and soft.
2
Pour in the coconut milk, add the squash and simmer until almost tender.
3
Add the green beans and the chillies and cook a few minutes more.
4
Season with fish sauce and pepper, then add the prawns.
5
Simmer just until the prawns turn pink and the sauce is creamy.
6
Serve hot with plenty of steamed rice.

Tips and questions

Should I peel the prawns first?: Filipino cooks usually leave the shells on for flavour, but peeled prawns are easier to eat and work fine.
How do I stop the coconut milk from splitting?: Keep it at a gentle simmer rather than a hard boil, and stir now and then.

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Ginataang hipon (Filipino prawns in coconut milk)

Ingredients

Steps

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