Friday, October 18, 2013

Shrimps with Santol in Gata



Since I have stopped eating pork and chicken a couple of years ago, I have been looking for new seafood recipes to try.  One shrimp recipe I have always wanted to make was this shrimp dish n Yummy magazine.  I was happy to discover the wonderful  mixture of flavors of this dish, it had the sweetness of the santol and shrimps and the richness of the gata. 

Here is the recipe:
2 pieces santol, peeled and seeded 1 (1-inch) piece ginger, peeled and sliced 1 tablespoon minced garlic 1 medium onion, chopped 500 grams tiger prawns (sugpo) 1 cup coconut cream (Learn how to make fresh coconut cream here) 1 teaspoon salt 1/2 teaspoon ground white pepper 3 green chilies or siling pangsigang (use bird’s eye chili or siling labuyo if you prefer a hot dish)

1  Chop santol meat finely. Set aside. 2  In a pan, sauté ginger in 1 tablespoon oil until edges turn light brown. Add garlic and onion, and cook for a few minutes. 3  Add prawns and keep stirring until they turn a red-orange color. 4  Add santol meat. Stir. Add coconut cream and let simmer for 10 minutes without stirring. Season with salt and white pepper. 5  Add green chili, stir, and serve. Recycling tip  Donit throw away the santol seeds. Make santol juice by putting the seeds in a pitcher of water with lots of ice. Add simple sugar syrup, half a teaspoon vanilla, mint leaves, and some finely chopped santol meat. Stir well and serve.
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