Reward Yourself Today with some Homemade Aligue Prawns in Coconut MilkNovember 19, 2019
Filipino food is both healthy and dangerous. We have a wide array of vegetable and fish dishes that combine the best of a farm’s bounty, but then we have oil-laden, deep-fried, and fat-based dishes that we’re more than willing to consume more of. Aligue-based dishes top this list and I can honestly say I am willing to die from eating too much crab fat. Zamboanga is home to the best dishes that employ aligue, primarily because they use the curacha, a large crab that is fished from the nearby seas of Sulu and Jolo.
You don’t need to go as far as Zamboanga to try this recipe, recreating a dish from the province in the comfort of your very own kitchen. With the help of Knorr’s Ginataang Gulay Recipe Mix, we enhance the flavor of prawns with the creaminess of coconut milk and the chunky , fatty indulgence of aligue. You’ll definitely want to not just suck the gata and aligue off the prawns, but scrape all the creamy bits off the plate.
Aligue Prawns in Coconut Milk
Total Time: 20 minutes
Yield: 4 servings
Ingredients: Aligue Prawns in Coconut Milk
- 800 grams prawns, cleaned and trimmed
- 1/2 cup aligue
- 3 tbsp achuete oil
- 1 tbsp ginger strips
- 2 tbsp garlic, minced
- 1 pc red onion, sliced
- 1 pack Knorr Ginataang Gulay Recipe Mix, diluted in 1/2 cup water
- 1/2 tbsp cane vinegar
- 2 tbsp green finger chili, sliced
- fish sauce, to taste
Procedure: Aligue Prawns in Coconut Milk
- Heat achuete oil in pan and sauté ginger for 2 minutes.
- Add garlic and onion, sauté for 1 minute.
- Add in aligue and sauté for 2-3 minutes until aromatic.
- Add in diluted Knorr Ginataang Gulay Recipe Mix diluted in water.
- Wait for it to boil. Add in cane vinegar and boil again.
- Add in prawns and sliced chili.
- Simmer until prawns turn pink. It will take about 3-5 minutes depending on the size of prawns. Once prawns are cooked, transfer to a plate.
- Continue cooking the sauce until thick.
- Season with fish sauce. Turn off fire and pour over prawns.
- Serve warm and with lots of rice.