Ginataang na Alimasag at Hipon by Chef Eric Pascual

Ginataang na Alimasag at Hipon by Chef Eric Pascual


• Meat from 2 large Dungeness crab (approximately 1 lb. of meat)

• ½ lb. shrimp (shells removed)

• 1 cup green jackfruit, chopped (fresh or 1 can large, seeds removed)

• 3 tbsp bagoong (shrimp paste)

• 2 tbsp patis/fish sauce

• 5 garlic cloves, minced

• 1 onion, minced

• 1 1/2 tbsp grated ginger

• 3 tbsp cooking oil

• 5 cups coconut cream

• 1 tsp ground black pepper

• 1 stalk of green onions, thinly sliced (for garnish)

• 3 birdseye or Thai chili, thinly sliced

• 2 tbsp. fried onions (for garnish)

Cooking Process: 

Preparing the crab

1. I suggest using live/fresh crab.

2. Steam or boil crabs in a large pot at 7 minutes/pound, lid on but not completely covered to allow a bit of venting.

3. Rinse and cool crabs.

4. Remove the carapace/top shell

5. Remove gills

6.  Remove crab meat and set aside

Preparing the Ginataan

1. In a large pot, sauté the garlic, onion, and ginger until the garlic is slightly browned and onions are transparent.

2. Add the jackfruit, birdseye chili, ground black pepper, and bagoong

3. Add the coconut cream then bring to a boil

4. Add the fish sauce, reduce heat to a simmer and cook until the coconut milk’s texture starts to thicken (approximately 25-30 minutes)

5. Add the shrimp and stir occasionally for 3 minutes.

6. Add the cooked crab meat and simmer for an additional 3 minutes.

7. If needed, add additional fish sauce and/or black pepper to taste

8. Remove from heat and serve over rice.  Garnish with sliced birdseye chili, green onions, and fried onions.

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