In Bicol, ginataang santol is a common dish made with fried fish or dried dilis. Here’s a fancier version using prawns.
Serves: 4 persons
Prep Time: 15 minutes
Cooking Time: 15 minutes
- 2 pieces santol, peeled and seeded
- 1 tablespoon oil
- 1 (1-inch) piece ginger, peeled and sliced
- 1 tablespoon minced garlic
- 1 onion, chopped
- 500 grams tiger prawns (sugpo)
- 1 cup coconut cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 3 pieces finger pepper (siling pansigang)
- Chop santol meat finely. Set aside.
- In a pan, sauté ginger in oil until lightly browned.
- Add garlic and onion and cook for a few minutes.
- Add prawns and stir until they turn red-orange in color.
- Add santol meat.
- Pour in coconut cream and simmer for 10 minutes without stirring.
- Season with salt and pepper.
- Add peppers and cook for a few more minutes.
- The bigger the santols, the more meat you can get out of them. Plus, you can get a natural sugar boost by sucking on the seeds while cooking. (^_^)
– Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.