Prawns in Coconut Milk and Santol

Prawns in Coconut Milk and Santol (Ren Yi's) Pic


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.


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