.jpg) _-_Philippines.jpg) Ginataang hipon withlemongrass | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Variations | Ginataang curacha (spanner crab) Ginataang sugpo (prawn orlobster) |
Ginataang hipon is aFilipino seafood soup made fromshrimp (hipon) incoconut milk (gata) and spices. It differs from other types ofginataan (which also commonly include shrimp), in that it does not use vegetables. It is a type ofginataan. Variants of the dish includeginataang curacha andginataang sugpo, which usespanner crabs andprawn (orlobster), respectively, in place of shrimp.
Ginataang hipon is one of the simpler types ofginataan. The basic recipe includes unshelled shrimp with the heads intact,coconut milk, onion, garlic, ginger or turmeric,patis (fish sauce) orbagoong alamang (shrimp paste), and salt and pepper to taste. It can also be spiced withsiling haba orlabuyo peppers.[1][2][3] The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked. Some recipes prescribe boiling the coconut milk until it is reduced and oily, while others keep the dish soupy.Coconut cream is also preferred if available, instead ofthin coconut milk. The dish does not normally include any type of vegetables. Some versions, however, add leafy vegetables,bamboo shoots (labong), tomatoes, cucumber, or a combination.[4][5][6][7][8]
Variants ofginataang hipon includeginataang curacha (which usesspanner crabs),ginataang sugpo (which usesprawns andlobsters), andginataang ampalaya.
A notable variant ofginataang curacha iscuracha Alavar.[9][10][8]
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| Seafood dishes | |
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