Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo)
Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, “I Am a Filipino.” Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons neutral oil, such as sunflower or canola
- 1tablespoon minced garlic
- 2red chiles, preferably bird’s-eye, chopped
- 2tablespoons minced fresh ginger
- 2tablespoons minced white onion (about 1/4 of a small onion)
- 2cups full-fat coconut milk
- 1pound peeled jumbo shrimp
- 1teaspoon Asian fish sauce
- 1cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
- Kosher salt, as needed
- Black pepper, as needed
- Cooked white rice, for serving
Instructions
Step 1
Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.Step 2
Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.Step 3
Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.