The dish begins with sautéing garlic, onions, and ginger in a pot until fragrant. The prawns are then added and briefly cooked to seal in their natural juices. Coconut milk is poured into the pot, bringing richness to the dish, and allowing the prawns to simmer gently and soak up the luscious coconut flavor.
To elevate the taste, sliced chili peppers and various vegetables like squash, string beans, or spinach are added, providing a vibrant and nutritious balance to the dish. Seasoned with fish sauce and a pinch of salt, Guinataang Sugpo is a harmonious fusion of savory, creamy, and slightly spicy elements that come together to create a truly satisfying Filipino gastronomic experience. Served with steamed rice, this prawn delicacy is sure to delight seafood lovers and Filipino food enthusiasts alike.
Guinataang Sugpo or Prawns in Coconut Milk Recipe Philippine Cuisine
Ingredients: serve 6- 600g prawns of about 50g each
- 4-6 cloves garlic
- 1 thumb size ginger
- 2 cups coconut milk
- 1 cup coconut cream
- ½ tsp clack peppercorns
- 2 green finger chilies (siling pangsigang)
- 1 tsp salt
- Chili leaves (dahoon ng sili)
- Wash prawns, peel shell off but keep heads and tails intact. Trim whiskers. Devein the prawns.
- Crush, peel, and mince the garlic.
- Peel and slice the ginger into thin ½ cm round.
- If using mature coconuts, extract cream and milk.
- Crack the black peppercorns.
- Slice the finger chilies diagonally. Remove seeds.
- In a pot, combine garlic, ginger, coconut milk, and peppercorns. Simmer for about 2 minutes over medium heat. Remove from heat.
- Just before serving.
- Reheat the sauce. Add the prawns and season with salt. Simmer for about 5 minutes.
- When the prawns turn red, add the finger chili and coconut cream. Simmer for 1-minute mores or until the sauce has thickened slightly. Add the chili leaves and remove from heat and serve immediately. End.
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