Ginataang Hipon
Ginataang Hipon is coconut milk cooking at its simplest: shrimp simmered just long enough to soak up the sauce without losing their snap. It comes together in one pan in under half an hour.
Watch It Made
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Instructions
- Heat oil in a pan over medium heat. Sauté the garlic, onion, and ginger until fragrant, about 2-3 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
- Add the shrimp and green chilies (if using). Cook for 3-5 minutes, just until the shrimp turn pink and opaque — don’t overcook.
- Season with fish sauce, salt, and pepper to taste. Serve hot with steamed rice.
Cook's Tip
Add the shrimp last and pull the pan off the heat the moment they turn pink — shrimp keep cooking in the residual heat of the sauce, and overcooked shrimp turn rubbery fast.