Ginataang Hipon at Tahong
- 750g shrimp
- 1 kg tahong
- 1 tbsp cooking oil
- 1 onion
- 4 cloves garlic
- 1 400ml can Jolly Coconut Cream
- 1 tbsp patis
- ground black pepper
- 1 tbsp sugar
- 1 tbsp chopped spring onion
- Clean the shrimp. Remove the shells and devein. Set the heads aside for shrimp stock.
- Make the Shrimp Stock: Put the shrimp heads in a pot and add 1 cup water. Mash it and bring to a boil. Boil for 5 minutes, then strain.
- Parboil mussels. Let it cool and debeard. Set aside for later.
- Heat oil in a pan. Sauté garlic and onion until onion becomes translucent.
- Add shrimp stock and Jolly Coconut Cream.
- Mix well. Season with patis and ground black pepper.
- Simmer the sauce for 15 minutes until it thickens. Add sugar.
- Add the shrimp and mussels. Mix well.
- Simmer for about 10 minutes until shrimp is cooked.
- Add spring onion and simmer for 30 seconds more.
- Turn off heat and serve with steamed rice.