Stir Fried Shrimp w/ Coconut Milk- Ginataan na Hipon

 

This stir fried dish comes together seriously in 15mins! It is crazy fast, I know because I was able to film and make this while my little takes a naps. I love anything in coconut milk and this is one of my favourite ways to use coconut milk. 

Ingredients

20-25 large shrimp

4 green onions (white and green separated)

Thumb size ginger sliced

3 minced garlic cloves

3/4 cup coconut milk

2 birds eye chilis or thai chilli

Salt and pepper to taste

1. Rinse the shrimp and allow excess water to drain or pat dry. Set aside.

2. Prep the rest of the ingredients. Separate the whites and greens from the green onions. Keep the green parts long and small dice the white parts.

Remove the skin of the ginger and julienne or cut into sticks.

Finely mince the garlic

Optional: for a spicy version you can diced up the birds eye chilli.

3. In a wok on medium high heat add about 2 -3 tbsp of oil. 

4. Add the garlic and ginger, stir fry until garlic is fragrant about 2 mins. This step is very important as this will be the base flavour of the entire dish. Cooking on high heat is also key. 

5. Add the white parts of the green onion saute another minute.

6. Add the shrimp and stir fry for about 2-3 mins, make sure to flip the shrimp so all sides cook evenly. Season with salt & pepper and just a pinch of sugar.

7. When the shrimp start to turn pink add the coconut milk. Allow the coconut milk to come to a boil and this will finish cooking the shrimp about 2 mins. 

8. Turn off the heat and add the green parts of the green onion. Adjust season by adding a bit more salt & pepper to taste. 

Enjoy with some white rice.