This Malaysian-inspired shrimp and vegetable dish is widely enjoyed in the southern Philippines, where coconut-based cooking is a staple. It brings together the richness of creamy coconut milk with tender vegetables and succulent shrimp, creating a perfectly balanced dish that is both comforting and vibrant. The gentle heat from chili enhances the natural sweetness of the coconut, while the shrimp adds a delicate seafood flavor that ties everything together.
Deeply rooted in Southeast Asian culinary traditions, this recipe highlights the harmony of simple ingredients cooked with care. The combination of garlic, onion, and fresh ginger builds a fragrant base, while shrimp paste adds a distinctive umami depth that gives the dish its authentic character. Each ingredient plays an essential role, resulting in a flavorful, aromatic meal that feels both wholesome and satisfying.
Despite its rich taste, this dish is surprisingly easy to prepare, making it ideal for home cooks of all levels. It requires minimal preparation and uses accessible ingredients, yet delivers restaurant-quality results. Whether you’re looking for a quick weeknight dinner or a comforting meal to share with family, this recipe fits perfectly into any occasion.
Preparation and cooking: 45 min
Serves 4
- 250 g small raw shrimp, peeled
- 500 g eggplants
- 250 g green beans
- 250 ml thick coconut milk
- 2 tbsp oil
- 1 garlic clove
- 1 onion
- 1 tbsp fresh ginger root, finely grated
- 2 tbsp shrimp paste
- 1 chili pepper (optional)
1 Peel the garlic and finely chop it. Peel the onion and finely chop it. Peel the eggplants and cut them into small cubes for even cooking. Trim the green beans, cut them in half, and rinse thoroughly to remove any dirt.
2 Heat the oil in a sauté pan over medium heat. Sauté the garlic until lightly golden and fragrant, then add the onion and cook for about 3 minutes until softened and slightly translucent. Add the grated ginger, eggplants, and green beans. Cook for another 3 minutes, stirring regularly to ensure the vegetables are evenly coated with the aromatic mixture.
3 Stir in the shrimp paste and pour in 150 ml of the coconut milk. Mix thoroughly so the flavors combine well. Cover the pan and allow it to simmer gently for 15 to 20 minutes, until the vegetables are tender and have absorbed the rich, savory sauce.
4 Add the remaining coconut milk, followed by the shrimp and the chili pepper if using. Stir gently and cook for about 1 minute, just until the shrimp turn pink and are cooked through. Avoid overcooking to maintain their tender texture. Serve immediately while hot in a warm serving dish.
Shrimp paste is typically sold in jars at Asian grocery stores and adds a deep, savory umami flavor that is essential to the authenticity of this dish. If you are new to using it, start with a small amount and adjust according to your taste preference.
Tips
- Do not overcook the shrimp, as they can quickly become rubbery and lose their delicate texture.
- For a milder flavor, reduce or omit the chili pepper.
- You can substitute green beans with snow peas, zucchini, or even bell peppers for variety.
- For extra richness, use full-fat coconut milk.
- Serve with steamed jasmine rice or basmati rice to soak up the flavorful coconut sauce.
FAQ
Can I use frozen shrimp?
Yes, thaw them completely in the refrigerator and pat them dry before cooking to avoid excess moisture in the dish.
What can replace shrimp paste?
Fish sauce can be used as a substitute, though the flavor will be lighter and less concentrated. A small amount of miso paste can also provide a similar umami depth.
Can I make this dish vegetarian?
Yes, omit the shrimp and shrimp paste, and replace them with tofu, mushrooms, or a mix of both for a satisfying plant-based version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
Can I prepare this dish ahead of time?
Yes, you can prepare the vegetable base in advance and refrigerate it. Add the shrimp just before serving to ensure they remain tender and freshly cooked.