The moment my wooden spoon makes contact with the sizzling oil, the kitchen fills with a rich aroma that dances between the savory notes of ginger and the sweet, creamy whispers of coconut milk. It’s a sensation that transports me straight to my childhood, where rich Filipino flavors ruled the dinner table. Today, I’m excited to share my cherished recipe for Ginataan Na Sugpo, a delightful dish that features succulent prawns simmered in a luxurious coconut broth, brimming with life and warmth.
This recipe is not just about cooking; it’s about embracing the comfort and richness of Bicolano cuisine—where every bite balances creamy indulgence with a hint of piquant spice. Using simple ingredients like fresh lemongrass and vibrant greens, this dish captures the essence of Filipino cooking in a way that is both easy to prepare and deeply satisfying. Whether you’re winding down after a busy day or looking to impress guests with a taste of the tropics, Ginataan Na Sugpo is a guaranteed crowd-pleaser that melds flavor and tradition beautifully. Let’s dive into creating this comforting masterpiece!
Why will you love Ginataan Na Sugpo?
Comforting, Flavorful Experience: Dive into a bowl of rich and creamy goodness that warms the soul.
Fresh Ingredients: Made with succulent prawns, fresh lemongrass, and vibrant greens, it’s a true representation of Filipino cuisine.
Easy Preparation: This dish comes together seamlessly, making it perfect for home cooks of any skill level.
Versatile Options: Enjoy it with crab for a delightful twist or mix in different leafy greens according to your taste.
Crowd-Pleasing Delight: Perfect for sharing with family and friends, it’s a delightful way to introduce others to the wonderful flavors of the Philippines.
Quick Cooking: Designed for those busy nights, you can whip up this delicious meal in under 30 minutes!
Ginataan Na Sugpo Ingredients
• Get ready to explore the delightful components of Ginataan Na Sugpo (Prawns with Coconut Milk)!
For the Broth
- Ginger – Adds a warm, spicy depth to the broth. Substitution: Galangal for a more complex flavor.
- Canola Oil – Used for sautéing; a neutral oil allows other flavors to shine. Substitution: Vegetable oil or coconut oil for different flavors.
- Anchovy Fillets (canned) – Adds umami and depth to the broth. Substitution: Fish sauce, but use sparingly due to its potency.
- Coconut Milk – A key ingredient that forms the base of the broth, giving rich creaminess. Substitution: Coconut cream for a thicker texture or low-fat coconut milk for reduced calories.
- Kosher Salt – Enhances all flavors. Note: Adjust according to ingredients used.
- Black Pepper – Adds warmth and slight spiciness. Note: Freshly ground is best for flavor.
For the Prawns
- Raw Prawns (or Jumbo Shrimp) – The primary protein, providing flavor and texture to the dish. Substitution: Cooked shrimp, adjusting cooking time accordingly; use only if fresh or frozen head-on prawns are unavailable.
For the Vegetables
- Serrano or Jalapeño Peppers – Provides heat; the amount used depends on the desired spice level. Substitution: Bell pepper for milder flavor.
- Medium Scallions – Contributes a mild onion flavor; both green and white parts are used. Substitution: Chives if scallions are unavailable.
- Red Onions – Adds sweetness and depth to the sauce. Substitution: Yellow onions for availability.
- Tomatoes – Provide sweetness and acidity, enriching the stock. Substitution: Canned tomatoes may work in a pinch.
- Fresh Lemongrass – Infuses fragrant lemony notes; integral for flavor. Substitution: Lemon zest if unavailable, but fresh is preferable.
- Greens (chile leaves/sweet potato greens/baby spinach) – Adds color, texture, and nutrition. Substitution: Any leafy greens like kale.
For Serving
- Jasmine Rice – Commonly served alongside the dish. Note: Any plain rice can serve as a substitute.
- Lime – Provides acidity to balance the dish; its zest enhances aroma. Substitution: Lemon juice as a last-minute alternative.
With these ingredients, you’ll be ready to create a comforting bowl of Ginataan Na Sugpo, perfect for any occasion!
How to Make Ginataan Na Sugpo
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Prep Ingredients: Start by peeling and mincing the ginger. Slice the peppers, chop the scallions, finely chop the red onions, and grate the zest from the lime. This ensures everything is ready to go for a smooth cooking experience!
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Prepare Lemongrass: Trim the lemongrass stalks, halve them, smash, and tie them into a bundle. This will release the fragrant oils while cooking, infusing your broth with lovely citrus notes.
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Sauté Aromatics: In a Dutch oven, heat canola oil over medium heat. Add the lemongrass bundle, minced ginger, sliced peppers, scallions, and chopped red onions. Cook for about 8-10 minutes until the vegetables are soft and aromatic.
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Cook Tomatoes: Toss in the diced tomatoes and stir, cooking for an additional 8-10 minutes until softened and juicy. This will contribute sweetness to your savory broth.
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Combine Broth: Stir in the coconut milk, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes until slightly thickened.
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Add Prawns: Gently incorporate the raw prawns into the broth. Cover and cook for about 5 minutes, stirring once midway, until they turn pink and are just cooked through.
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Finish with Greens: Remove the pot from the heat and stir in your greens, allowing them to wilt for about 2 minutes. Don’t forget to discard the lemongrass before serving!
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Serve: Dish out the flavorful Ginataan Na Sugpo into bowls, pairing it with jasmine rice and lime wedges on the side for that perfect zesty touch.
Optional: Garnish with additional lime wedges for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Ginataan Na Sugpo?
Completing your Ginataan Na Sugpo with delectable sides and drinks makes for a well-rounded, satisfying meal that celebrates Filipino cuisine.
- Jasmine Rice: The perfect companion, jasmine rice soaks up the rich coconut broth, enhancing the overall flavor experience.
- Pickled Vegetables: A tangy, crunchy contrast, pickled vegetables offer a refreshing palate cleanse between bites of creamy prawns.
- Grilled Vegetables: Charred zucchini, eggplant, and bell peppers add smokiness, offering a delightful balance to the dish’s creaminess.
- Cucumber Salad: Light and refreshing, a cucumber salad with lime dressing brings a crisp texture and vibrant flavor to the meal.
- Cold Beer: A light, crisp lager or pale ale complements the dish wonderfully, cutting through the richness of the coconut milk.
- Fresh Fruit Sorbet: For dessert, consider a mango or coconut sorbet. The fruity sweetness serves as a refreshing finish after the savory meal.
- Lemonade or Calamansi Juice: These citrus drinks enhance your dining experience with a zesty kick that mirrors the flavors of the dish.
- Fried Plantains: Sweet, caramelized plantains add a delightful contrast to the savory prawns while bringing a tropical twist to your table.
Ginataan Na Sugpo Variations
Explore delightful twists to personalize your Ginataan Na Sugpo and make it uniquely yours!
- Crab Meat: Swap prawns for fresh crab for a luxurious seafood experience. Each bite delivers a sweet burst of flavor.
- Mixed Seafood: Incorporate fish or squid for a medley of textures; just adjust cooking times to ensure everything is perfectly tender.
- Leafy Greens: Use bok choy or mustard greens instead of the usual greens; they offer a delightful crunch while maintaining nutritional value.
- Coconut Cream: Replace coconut milk with coconut cream for an even richer texture; it makes the broth decadently creamy.
- Spicy Kick: Add sliced Thai bird chilies for a fiery zing that will elevate the heat level and awaken your taste buds.
- Herb Infusion: Experiment with a handful of fresh basil or cilantro stirred in just before serving for an aromatic finish.
- Vegetarian Delight: Substitute prawns with tofu or tempeh for a plant-based option; it absorbs the flavors wonderfully while adding protein.
- Zest Boost: Mix in lime zest or other citrus juices to intensify the dish’s aromatic zing. It’s a refreshing twist that brightens every bite.
These variations invite you to ignite your creativity and make your Ginataan Na Sugpo a true masterpiece!
How to Store and Freeze Ginataan Na Sugpo
Fridge: Store leftover Ginataan Na Sugpo in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the dish in a tightly sealed container for up to 2 months. To prevent freezer burn, ensure it’s tightly wrapped.
Reheating: Reheat your Ginataan Na Sugpo slowly on low heat, stirring occasionally until warmed through. This helps preserve the creamy coconut milk base.
Enjoying Leftovers: Revive the flavors by adding a splash of fresh lime juice before serving, enhancing the dish’s aroma and taste.
Make Ahead Options
These Ginataan Na Sugpo are perfect for busy home cooks looking to save time during the week! You can prep the aromatic base—mincing ginger, slicing peppers, and chopping onions—up to 24 hours in advance; simply refrigerate everything in an airtight container. Additionally, you can wash and chop your greens ahead of time, ensuring they stay fresh for about 3 days. When you’re ready to enjoy this comforting dish, follow through with sautéing the prepared aromatics, then add the coconut milk and prawns. Finish by stirring in the greens, allowing them to wilt before serving. This method ensures delicious, homemade flavors without the weekday rush!
Expert Tips for Perfect Ginataan Na Sugpo
Fresh Prawns Matter: Ensure you’re using fresh prawns for the best flavor; they should smell like the ocean. Avoid any that have an off odor.
Spice Control: Adjust the number of serrano or jalapeño peppers based on your spice tolerance. Removing seeds can tone down the heat for a milder taste.
Coconut Milk Caution: Cook on medium heat to prevent splitting of the coconut milk; high heat can ruin that creamy texture.
Greens Selection: Feel free to use different greens for variety. Make sure they are tender enough to wilt easily in the hot broth.
Effortless Storage: Leftovers can be stored in an airtight container and enjoyed within two days. Reheat gently to preserve the flavors and textures.
Serving Suggestions: Pair with jasmine rice for a complete meal, enhancing the deliciousness of your Ginataan Na Sugpo.
Ginataan Na Sugpo Recipe FAQs
What type of prawns should I use for Ginataan Na Sugpo?
Absolutely! Fresh, head-on prawns work best for this recipe as they provide the richest flavor and sweetness. Typically, look for prawns that smell like the ocean and have a firm texture. If you can’t find head-on prawns, go for jumbo shrimp, just remember to adjust the cooking time since they may cook faster.
How should I store leftover Ginataan Na Sugpo?
Very easy! Store any leftover Ginataan Na Sugpo in an airtight container in the refrigerator for up to 2 days. To keep its flavors fresh, reheat gently over low heat. Stir occasionally to prevent the coconut milk from separating.
Can I freeze Ginataan Na Sugpo?
Yes, you can! To freeze, transfer the cooled Ginataan Na Sugpo into a tightly sealed container or freezer bag, ensuring you remove as much air as possible to avoid freezer burn. It can be stored for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat slowly on low heat until warmed through.
What do I do if my coconut milk splits while cooking?
Oh no! If your coconut milk splits, it can be disappointing, but don’t worry. To avoid this, always cook on medium heat and stir frequently. If it does split, you can still salvage it by whisking it gently while reheating—it might not look perfect, but the flavors will still be there.
Can pets enjoy Ginataan Na Sugpo?
Good question! While the ingredients in Ginataan Na Sugpo are delicious, it’s not advisable to share it with pets. Coconut milk can cause digestive issues for some animals, and the spices can be harmful. Always keep human food separate from pet diets to ensure their safety.
What if I can’t find fresh lemongrass?
No worries! If you can’t find fresh lemongrass, you can substitute it with lemon zest to impart a citrusy flavor. Although it’s not a perfect match, you can still create a similarly aromatic broth. Just make sure to use fresh zest for the best results!
Delicious Ginataan Na Sugpo: Comforting Prawns in Coconut Milk
Ingredients
Equipment
Method
- Start by peeling and mincing the ginger. Slice the peppers, chop the scallions, finely chop the red onions, and grate the zest from the lime. This ensures everything is ready to go for a smooth cooking experience!
- Trim the lemongrass stalks, halve them, smash, and tie them into a bundle. This will release the fragrant oils while cooking, infusing your broth with lovely citrus notes.
- In a Dutch oven, heat canola oil over medium heat. Add the lemongrass bundle, minced ginger, sliced peppers, scallions, and chopped red onions. Cook for about 8-10 minutes until the vegetables are soft and aromatic.
- Toss in the diced tomatoes and stir, cooking for an additional 8-10 minutes until softened and juicy. This will contribute sweetness to your savory broth.
- Stir in the coconut milk, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes until slightly thickened.
- Gently incorporate the raw prawns into the broth. Cover and cook for about 5 minutes, stirring once midway, until they turn pink and are just cooked through.
- Remove the pot from the heat and stir in your greens, allowing them to wilt for about 2 minutes. Don't forget to discard the lemongrass before serving!
- Dish out the flavorful Ginataan Na Sugpo into bowls, pairing it with jasmine rice and lime wedges on the side for that perfect zesty touch.