Shrimps with Coconut (Ginataang Hipon with Buko) | Chef Sheilla
This dish is a refreshing variation of the regular Ginataang Hipon. I love putting my own twist on recipes and with this, adding the coconut meat makes it so much more flavorful and exciting.
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Ingredients
- 2-3 tablespoons Canola Oil
- 1/4 cup Red Onion (cut into slices)
- 1 tablespoon Garlic (chopped finely)
- 5 pieces Plum Tomatoes (deseeded and cut into thick strips)
- 1 kilogram large Shrimps (devein leaving the head and tail shells intact)
- 3 cups Coconut Milk
- 2 stalks Lemongrass (cut into slices)
- 2 teaspoons Brown Sugar
- 1 cup Coconut Meat (cut medium dice)
- Salt and Pepper (to taste)
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