Adobong Hipon with Kangkong and Coconut Milk Recipe
Ingredients
- 1 kilo Medium Prawns (Swahe)
- 1 med onion, sliced
- 1 tsp garlic, minced
- 2 cups coconut milk
- 1/2 cup coconut cream
- 1/4 cup Cane vinegar
- 2 tbsp Canola oil
- 2 cups kangkong leaves
- salt and pepper to taste
- chili is optional
- Olive oil
Directions
- Saute onion, garlic over canola oil in a hot wok or pan.
- add the coconut milk and let it simmer.
- Add the kangkong leaves to the simmering coconut milk.
- Stir every now and then to let the kangkong leaves absorb the coconut milk.
- Once the leaves are soaked and cooked well, add the prawns and cane vinegar.
- Add salt and pepper and keep it simmering on low heat do not stir.
- Add the chili if you want it spicy.
- Once the coconut milk is almost gone, add the coconut cream.
- Let it simmer for a few minutes while stirring.
- Remove from heat. Transfer to serving bowl.
- * I normally drizzle a bit of olive oil before serving
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