19 Feb2008


All the recent posts on seafood were making me hungry, so I whipped up this ultra-simple prawn in gata recipe. First, start by making some fresh coconut milk, say 2-3 cups worth (canned works as well, but adjust for thickness). Then in a pan, heat up the coconut milk and add some sliced ginger, garlic and onions while the milk is boiling and gettig thicker. Add the fresh prawns (say 3/4 kilo) and immediately add some thick coconut cream (I use the top third of a can of thai coconut milk, with all the floating cream/fat, but discarding the thin watery liquid below), season with salt and pepper and throw in as many sliced green chillies as you like. Stir for a few minutes until cooked and serve hot. This is really easy, quick and always delicious, assuming you started off with nice fresh prawns. I like to use prawns with the shells and heads on, but this would work with peeled prawns as well.


Ultimately, this recipe is rather close to an Indian shrimp curry (add curry spice to the coconut milk), and you can do other variations like adding galangal, turmeric, lemongrass (tanglad) and other spices. I think the richness and silkiness of the coconut milk pairs wonerfully with the tender white meat of the shrimp. I love this with steamed rice and a side dish of chopped tomatoes with a vinaigrette type dressing. Folks who live abroad can easily replicate this dish if they have access to prawns. So enjoy!



  1. Roberto Vicencio says:

    This post just made up my marketting list for tomorrow. Thank you for the nice redirect.

    Feb 19, 2008 | 10:25 pm


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  3. danney says:

    Is it true that ulang, hipon, alimango and alimasag are high in cholesterol? Alcohol is bad, seafood is bad, steak with marbling is bad, lechon is bad. What is good that is not bad?

    Feb 20, 2008 | 12:20 am

  4. Tricia says:

    Wow galing! I always thought I had to saute first!

    Tried this dish many times and now it seem so easy!!!!

    Feb 20, 2008 | 12:49 am

  5. Shirley says:

    Oh yum! I’ve got to try this.
    Salamat, MM!

    Feb 20, 2008 | 1:18 am

  6. Maria Clara says:

    I said it before and I say it again anything cooked in gata especially the kakang gata or virgin gata is delectable.

    Feb 20, 2008 | 2:54 am

  7. Lety says:

    Thanks, MM! Would you give me pointers on how to cook lobster? Like, how long does one need to steam lobsters? And, what kind of sauce besides drawn butter is good with lobsters? Whenever we order lobster at a restaurant, the lobsters always leave me wanting. Like I feel the lobsters are overcooked and their tastes do not justify the price restaurants charges diners. Thank you.

    Feb 20, 2008 | 3:45 am

  8. Markee says:

    I simply love this dish with lots of steamed rice! Yum!
    About your survey, I would like to invite the first couple to dinner then poison them. hehe. just kidding.

    Feb 20, 2008 | 5:00 am

  9. sister says:

    May I answer the lobster question for those in the US? First buy live, wild, not farm raised, hard shelled lobsters from a fishmonger with clean tanks. You can boil or steam lobsters for about 8 minutes per lb. if they are at room temp. to begin with. Or you can boil them or steam for one minute, cut in half lengthwise and grill with flavoured butter for another 5 minutes per lb. or slow cook in melted butter over very low heat. It’s just very important not to overcook lobster. You can serve it with a horsradish spiked salsa, or a mustard mayonaise, or a dill herb vinaigrette, etc.

    Feb 20, 2008 | 5:32 am

  10. Silly Lolo says:

    Sister’s advice is pure gold…must be in the DNA!
    The problem is, at least the last time I tried to check the fishmonger’s water tanks, this little Chinese guy came out of the back room with a cleaver in hand and chased me out! Since I don’t speak Chinese and he didn’t speak English and he had a cleaver, I decided it best to leave. But don’t despair.
    Just locate the Sportfishing docks or Marina in your locality. This is where many lobster fishermen dock and unload their boats and many will sell you these beauties right off the boat. It just don’t get much fresher than that.
    Now don’t forget the FLAVORED butter. I flavor my butter with browned garlic and then Voila! Talsik ang pusod mo.

    Feb 20, 2008 | 6:45 am

  11. Beth says:

    As always–only the most fresh seafoods for me!I’m going to the market to buy fresh prawns!

    Feb 20, 2008 | 7:47 am

  12. Lety says:

    Silly Lolo –> you’re hilarious! thanks for the tip but i live waaayyy inland so that won’t work.

    Sister –> thanks for all the help!

    Feb 20, 2008 | 8:31 am

  13. suzette says:

    i like this dish more with pako!

    Feb 20, 2008 | 9:25 am

  14. chunky says:

    We like this dish with “sitaw” and squash…pampadagdag. sobrang mahal ng hipon kasi. still, it’s so yummy!

    Feb 20, 2008 | 10:48 am

  15. Deedee says:

    Whooa! I made a similar dish but added eggplants and a pinch of shrimp paste. =D

    Feb 20, 2008 | 12:20 pm

  16. Mandaragat says:

    MM, I tried this menu before and successful naman, next time I’ll cook it using some of your ingredients.

    Feb 20, 2008 | 6:49 pm

  17. lyna says:

    add some sambal for a kick!

    Feb 20, 2008 | 7:52 pm

  18. erleen says:

    my mom adds a bit of del monte ketchup. makes the suace a bit orange but so sarap!

    Feb 21, 2008 | 1:29 am

  19. misao says:

    when we cook this dish, instead of putting salt and pepper, we put a tablespoon or so of sauteed bagoong alamang. we also put long yard beans and squash as vegetable accompaniment (have to have veggies in every meal:D).

    Feb 21, 2008 | 2:28 pm

  20. dhayL says:

    This is one of my faves, in our household, i have to “stretch” this recipe a bit by adding veggies, like okra, sitaw and kalabasa, and a few crabs! oh so finger-licking good!

    Feb 25, 2008 | 1:48 am

  21. Jules says:

    Wooooww! i never tried this recipe before and i’m a seafood lover. Gotta try this. Yyeeessss…. Sana post pa more recipes please, thanks.

    Feb 26, 2008 | 11:41 am

  22. Roni says:

    My mom makes this dish with sliced kamias and minus the luya and chillies. Yummy!

    Mar 21, 2008 | 11:21 am

  23. Fina says:

    Try to add fresh button mushroom cut in half. Yummmmmmmmmmmm!

    Mar 23, 2008 | 7:09 am


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