INGREDIENTS:
- 1/2 kilo shrimps, peeled
- 1 can coconut milk
- 2-3 cloves garlic, minced
- 1 thumb size ginger, thinly sliced
- 1 small onion, sliced
- 2 tsp fish sauce
- siling labuyo, sliced or 1/2 tsp crushed red pepper
- 2 bundles kangkong (water spinach) washed, hard stems removed
- Cooking oil for sauteing
HOW TO COOK:
- In a wok or deep pan, saute the ginger in cooking oil.
- After browning, remove from the pan.
- Saute garlic and onion on the same pan. Cook until onion is translucent.
- Add the ginger, crushed red pepper and shrimps.
- Cook until the shrimp is half cooked.
- Add the coconut milk and simmer in low heat.
- Add the kangkong leaves. Simmer till cooked.
- Season with salt to taste.
- Remove from heat.
- Serve hot. Enjoy!
