- 2 pcs matured coconuts
- 450 grams fresh tiny shrimps (sariwang alamang)
- 4 tbsps cooking oil
- 1 head garlic, finely pounded & minced
- 2 large (100 grams) red onion, finely minced
- 2 tbsps fish sauce
- 3 pcs finger chilis
- salt (optional)
- 1/4 tsp dried pepper flakes or a pc of minced red hot chili pepper (labuyo)
- 1 tsp ground black pepper
When I bought my coconuts from the market. I let the vendor squeezed them for me. Actually, he had a jack pump that did the work for him, though, it was manually controlled. Good thing and less work for me then! (",)
Put the tiny shrimps in a colander. Remove any seashells or tiny fish you see. Wash in running water twice. Let it sit there until needed.
In a wok, over medium high fire. Heat moderately. Add garlic. Saute until rich golden brown. Follow with onion Saute until limp. Put the well-drained tiny shrimps and fish sauce. Stir-fry for 18-20 minutes or until all liquid has been gone.
Add the coconut cream, chilis and black pepper. Mix. Bring to boil. Cook for 15-20 minutes or until desired thickness of the coconut cream. Adjust taste if necessary.
Let it cool. Packed in air tight bottle or container for future use. Also, you can serve this with hot steaming rice.