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Spicy Ginataang Hipon

Spicy Ginataang Hipon

shrimp cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 5 min Cook: 18 min

Ingredients

  • 0.7 kg (1.5 lbs) medium shrimp (with head and shells on)
  • 1 pack Knorr Ginataang Gulay mix
  • 3 piece long green pepper (siling pansigang, sliced into thin pieces)
  • 5 piece bird’s eye chili (siling labuyo, chopped)
  • 2 thumbs ginger (minced)
  • 1 medium onion (sliced)
  • 0.5 cup chopped scallions
  • 4 clove garlic (crushed)
  • 0.25 tsp ground black pepper
  • 0.75 cup lukewarm water
  • Fish sauce (patis to taste
  • 3 tbsp oil

Instructions

  1. Prepare the gata by combining lukewarm water and Knorr Ginataang Gulay mix. Stir and set aside.

  2. Heat oil in a pot

  3. Sauté garlic, onion, and ginger

  4. Once the onion starts to get soft, add the green pepper, scallions, and chili. Stir and continue to cook for 1 minute.

  5. Pour the gata mixture into the pot. Let boil.

  6. Mix in the shrimp. Continue to cook while stirring once in a while for 5 minutes.

  7. Add ground black pepper and fish sauce. Stir and then cook for 1 to 2 minutes.

  8. Transfer to a serving bowl. Serve with rice.