Ginisang Monggo with Shrimp
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tomato, chopped
- 500g shrimp, shelled and deveined (saving the head for shrimp stock)
- 250g mung beans, boiled
- 1 cup water
- 1.5 cup shrimp stock (from boiled shrimp heads)
- 1 shrimp cube
- 1–2 tbsp patis
- black pepper
- ampalaya leaves
- Boil shrimp head in 1.5 cups water to make shrimp stock. Set aside.
- In a pot, sauté garlic and onion in heated oil until fragrant.
- Add the shrimp and cook until it turns pink.
- Add the boiled monggo beans and mix well.
- Pour in the shrimp stock and water and bring to a boil.
- Add the shrimp cube and mix well until dissolved
- Season with patis and pepper.
- Add the ampalaya leaves and simmer for about 30 seconds.
- Turn off heat and serve. Enjoy!