Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup coconut milk
- 1/2 cup white wine
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp. ginger, grated
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté until fragrant.
3. Add the shrimp and cook until pink and cooked through, about 3-4 minutes.
4. Add the white wine, vinegar, soy sauce, and brown sugar, and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
6. Add the coconut milk and stir to combine.
7. Simmer for an additional 5 minutes, or until the sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 14g
Protein: 20g
Sodium: 870mg
Sugar: 10g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood, such as scallops or squid.
- White wine can be substituted with chicken or vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or snap peas for a more colorful and nutritious dish.
- Use different types of seafood, such as mussels or clams.
- Add chili flakes or hot sauce for a spicier version.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
Tips and tricks:
- Make sure to devein the shrimp before cooking to remove any grit or sand.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Adjust the sweetness and saltiness of the sauce to your liking.
- Garnish with chopped cilantro or green onions for added flavor and color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet or microwave until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Chopped cilantro, green onions, or sliced red chili peppers.
Pairings:
This dish pairs well with a crisp green salad or steamed vegetables.
Suggested side dishes:
Steamed rice, garlic bread, or roasted potatoes.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or broth to thin it out.
Food safety advice:
Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
Nilasing na Hipon sa Coconut Milk is a Filipino dish that combines shrimp, coconut milk, and white wine. It is a popular dish in the Philippines and is often served during special occasions and celebrations.
Flavor profiles:
This dish is sweet, savory, and slightly tangy, with a creamy and coconutty flavor.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables for a complete meal.
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Region: Philippine