Piaparan a Odang

Method

1. Peel and devein the prawns, keeping the tails on if desired. Pat dry and keep chilled.
2. Toast the grated coconut lightly in a dry pan, then pound or process to a coarse crumb.
3. Heat oil in a wide pan and sauté onion, garlic, ginger, turmeric, and palapa until fragrant.
4. Add squash, coconut milk, and 1 tablespoon fish sauce if using it. Simmer gently for about 10–15 minutes, until the squash is almost tender. Add a splash of hot water if needed.
5. Add the prawns and chilies and simmer gently until the flesh is opaque, about 3–5 minutes depending on size.
6. Fold in toasted coconut, coconut cream, and malunggay. Cook gently until the greens wilt and the sauce coats the prawns; do not reduce until dry.
7. Taste before adding more fish sauce, or use salt to taste instead, because palapa varies in saltiness. Remove from heat and serve with kuning or plain rice.