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Ginataang Hipon with Green Peas
Shrimp is one of our favorite seafood. So whenever our suki drives by with her selection of seafood, we make sure to get half a kilo, which is enough for two dishes to feed two people.
Today is my SO and I's 5th monthsary. He has filed a leave from work and is staying at home. So to celebrate the day, I wanted to cook something special. Unfortunately, all that's left in our fridge is a leftover Pininyahang Manok and some eggs. Good thing our suki came by with shrimp and some fish.
Below is a recipe for Ginataang Hipon with Green Peas. I took the original recipe here, but tweaked it a bit. The long green chili (siling pansigang) gave the dish enough hotness that made the dish more interesting. I added the green peas to put more color into the dish.
- 1/4 kilo shrimp, cleaned
- 1 pack Knorr Ginataang Gulay Recipe Mix, dissolved in 1 cup water
- 2 pieces long green chili (siling pansigang), chopped diagonally
- 1 thumb sized ginger, pounded and minced
- 1 medium sized onion, chopped
- 4 cloves garlic, pounded and minced
- 1 1/2 tablespoons fish sauce (patis)
- 1 pinch black ground pepper
- 2 tablespoons cooking oil
- 1 tablespoon cornstarch, dissolved in 1 cup water
- 1 can green peas
- Heat oil in a saucepan.
- Saute garlic, onion, and ginger one after another until garlic is light brown and onion is translucent.
- Add ground black pepper and fish sauce. Mix.
- Pour in dissolved Knorr Ginataang Gulay Recipe Mix. Add the dissolved cornstarch. Stir to incorporate the flavors and let boil. Cover and simmer for 5 minutes.
- Put the shrimps in the boiling mixture. Add the long green chilies and green peas. Cover and simmer for another 5 minutes, occasionally stirring to cook the shrimp and the peas well.
- Turn off the heat. The liquid (soup) should be thick and pinkish in color. Transfer to a serving bowl.
- Best paired with steaming rice and some cold drinks. Enjoy!