🍤 Ginataang tambo (shrimp and bamboo shoots in coconut milk)

4 servings · prep 15 min · cook 25 min

Ingredients

• 400 g bamboo shoots, in strips
• 300 g peeled shrimp
• 500 ml coconut milk
• 1 onion, 5 garlic cloves, 1 piece of ginger
• 2 green chilies
• 2 tbsp fish sauce
• Spinach or squash leaves
• Salt, pepper

Method

1. Rinse and blanch the bamboo shoots 5 min in boiling water, then drain: it takes away their bitterness.
2. Fry the garlic, onion and ginger until fragrant.
3. Add the bamboo shoots and the fish sauce, stir for 3 min.
4. Pour in the coconut milk and simmer 15 min uncovered, never at a rolling boil.
5. Add the shrimp and chilies: 3 min is enough, longer and they turn rubbery.
6. Throw in the spinach right at the end and serve with white rice.

Adapted from Simpol (YouTube)

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