Ginataang Hipon with Kamias

Ginataang Hipon with Kamias
shared by Bernadette Lavin

INGREDIENTS:

2 Kilos Prawns (trimmed and washed)
1 Kilo Coconut milk (Kakang Gata plus second squeeze)
medium sized bowl of Kamias or Pias (around half a kilo) make sure to cut off the ends
5 pieces Green Pepper Fingerlings or Siling Panigang
1 medium sized Ginger sliced and minced
2 medium sized Onions sliced
Half a head of Garlic minced
1/3 Cup Fish Sauce
1/8 Teaspoon MSG (optional)
2 to 3 Tablespoons of Vegetable Oil

PROCEDURE:

In a large pot on medium heat, pour in vegetable oil.
Saute ginger first to release taste, heat and aroma, until slightly brown in color.
Set aside in pot and add the garlic. Do not mix with the ginger yet.
Slightly brown the garlic, then add the onion and saute till translucent.
When both garlic and onion are cooked thru, mix with the ginger and saute a bit more.
Then add the prawns and fish sauce and stir occassionally until prawns turn a bit red in color.
Add the Kamias or Pias, stir and cover for 5 to 8 minutes.
Pour in the kakang gata, followed by the second sqeeze while stirring slowly.
Add only up till you reach the consistency you desire for the soup base of the dish.
Keep stirring to avoid curdling. Stir until it reaches boiling point. Let simmer for 5 minutes, then add the green pepper fingerlings and msg. Simmer another 5 minutes.
Turn heat off. Serves 12 to 15 people.

* optional: if you prefer a thicker consistency for the soup base, you may add diced squash before the prawns and wait till tender before adding in the prawns.