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Filipino Coconut Squash, Long Bean and Shrimp Stew

菲律賓椰香南瓜長豆蝦煲

Filipino Coconut Squash, Long Bean and Shrimp Stew — finished dish
Total time
45 min
Difficulty
Easy
Servings
4 servings

Recipe overview

This Filipino Ginataan gently braises pumpkin and long beans in coconut milk before prawns are added briefly, making a balanced one-pot dish for rice.

01

Ingredients

Main ingredients

  • 400 g medium prawns (peeled and deveined, tails left on)
  • 500 g pumpkin (peeled, seeded and cut into 3 cm pieces)
  • 200 g long beans (cut into 5 cm lengths)
  • 400 ml coconut milk
  • 1 medium onion (diced)
  • 3 cloves garlic (chopped)
  • 15 g ginger (finely shredded)

Seasoning

  • 1 tbsp cooking oil
  • 2 tbsp fish sauce
  • 150 ml water
  • to taste salt
  • 1/4 tsp black pepper
Filipino Coconut Squash, Long Bean and Shrimp Stew — ingredient overview

02

Tools

  • kitchen knife
  • cutting board
  • kitchen paper
  • mixing bowl
  • small bowl
  • measuring cup
  • measuring spoons
  • lidded soup pot
  • colander
  • wooden spoon
  • ladle
  • kitchen tongs
  • white serving bowl
  • food thermometer
Filipino Coconut Squash, Long Bean and Shrimp Stew — tool overview

03

Steps

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 1

Step 1

Inspect the prawns

Thaw prawns fully in the refrigerator and discard any with ammonia smell, slime or discolouration.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 2

Step 2

Peel and devein the prawns

Peel the prawns, leave tails on, remove the vein, pat dry and refrigerate until needed.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 3

Step 3

Cut the pumpkin

Peel and seed the pumpkin and cut it into even 3 cm chunks.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 4

Step 4

Cut the long beans

Wash and drain the long beans, trim the ends and cut into 5 cm lengths.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 5

Step 5

Prepare the aromatics

Dice onion, chop garlic and finely shred ginger, keeping them separate.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 6

Step 6

Measure coconut milk and seasoning

Measure coconut milk, water, fish sauce and pepper, keeping salt for the final adjustment.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 7

Step 7

Sauté the aromatics

Heat oil over medium heat and sauté onion, ginger and garlic for 2 minutes without browning.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 8

Step 8

Start the coconut braise

Add pumpkin, coconut milk and water, stir and heat until the edges just begin to bubble.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 9

Step 9

Simmer the pumpkin

Partly cover and simmer over low heat for 8 minutes, stirring gently once.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 10

Step 10

Add the long beans

Add the long beans and simmer 4 minutes until just cooked but still crisp.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 11

Step 11

Cook the prawns

Add prawns, fish sauce and pepper and simmer 3–4 minutes until the prawns turn pink and fully opaque.

Filipino Coconut Squash, Long Bean and Shrimp Stew — step 12

Step 12

Reduce and serve

Confirm the prawns reach 63°C, simmer uncovered for 2 minutes, taste before adding salt and serve.

Common mistakes

  1. Boiling coconut milk hard can split it.
  2. Adding prawns too early makes them dry and rubbery.

Tips

Cut pumpkin evenly so every piece softens together.

Reduce only over low heat to keep coconut milk smooth.

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