This Malaysian-inspired shrimp and vegetable dish is widely enjoyed in the southern Philippines, where coconut-based cooking is a staple. Rich, creamy coconut milk pairs beautifully with tender vegetables and delicate shrimp, while chili adds a subtle heat that balances the flavors. Like many traditional Southeast Asian recipes, this dish is simple to prepare yet deeply flavorful, making it perfect for both weeknight meals and special occasions.
Preparation and cooking: 45 min
Serves 4
- 250 g small raw shrimp, peeled
- 500 g eggplants
- 250 g green beans
- 250 ml thick coconut milk
- 2 tbsp oil
- 1 garlic clove
- 1 onion
- 1 tbsp fresh ginger root, finely grated
- 2 tbsp shrimp paste
- 1 chili pepper (optional)
1 Peel the garlic and finely chop it. Peel the onion and finely chop it. Peel the eggplants and cut them into small cubes for even cooking. Trim the green beans, cut them in half, and rinse thoroughly.
2 Heat the oil in a sauté pan over medium heat. Sauté the garlic until lightly golden and fragrant, then add the onion and cook for about 3 minutes until softened. Add the grated ginger, eggplants, and green beans. Cook for another 3 minutes, stirring regularly to coat the vegetables evenly with the aromatics.
3 Stir in the shrimp paste and pour in 150 ml of the coconut milk. Mix well, cover, and let simmer gently for 15 to 20 minutes, until the vegetables are tender and infused with flavor.
4 Add the remaining coconut milk, followed by the shrimp and the chili pepper if using. Cook for about 1 minute, just until the shrimp turn pink and are cooked through. Serve immediately while hot in a warm serving dish.
Shrimp paste is typically sold in jars at Asian grocery stores and adds a deep, savory umami flavor that is essential to the authenticity of this dish.
Tips
- Do not overcook the shrimp, as they can quickly become rubbery.
- For a milder flavor, reduce or omit the chili pepper.
- You can substitute green beans with snow peas or zucchini for variation.
- Serve with steamed rice to absorb the rich coconut sauce.
FAQ
Can I use frozen shrimp?
Yes, thaw them completely and pat dry before cooking to avoid excess water.
What can replace shrimp paste?
Fish sauce can be used as a substitute, though the flavor will be slightly different.
Can I make this dish vegetarian?
Yes, omit the shrimp and shrimp paste, and add tofu or mushrooms instead.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.