Ginataang Hipon (Prawns and Pumpkin in Coconut Milk)
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Ingredients
- 500 g raw king prawns, peeled
- 400 g pumpkin, peeled and cubed
- 400 ml tinned coconut milk
- 15 g fresh ginger, grated
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp fish sauce
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 25.3 g
- Carbohydrate
- 14.1 g
- of which sugars
- 7.4 g
- Fat
- 20 g
- of which saturates
- 16.9 g
- Fibre
- 2.3 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion, garlic and ginger in a large pan for 4 minutes until soft and fragrant.
- 2
Pour in the coconut milk and fish sauce and bring to a simmer.
- 3
Add the pumpkin and red chillies and simmer for 12-15 minutes until almost tender.
- 4
Add the prawns and simmer for 3-4 minutes until pink and opaque all the way through.
- 5
Serve with steamed rice.
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