From the recipe collection
Sinantolan na Hipon
Grated santol cooked with shrimp, bagoong, coconut milk, and chilies until rich, tangy, and nearly dry.
- Prep time
- 35 min
- Cook time
- 45 min
- Yield
- 6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Peel santol thickly, grate the flesh around the seeds, and squeeze firmly to remove excess juice.
- Sauté garlic and onion in oil until fragrant.
- Add bagoong and cook for one minute.
- Add grated santol and coconut milk and simmer until the fruit softens.
- Add shrimp and cook just until opaque.
- Stir in coconut cream and chilies and reduce gently until nearly dry.
- Taste before adding sugar or fish sauce because bagoong is already salty.
- Serve hot with rice.