This mix of seafood with coconut cream and vegetables is superb. You will taste the creaminess of each ingredient. And, what you will love more about this recipe is that it is very simple and easy to cook.
This Seafood with Coconut Cream Recipe is simply a combination of different kinds of seafood such as shrimp, blue crab, and squid. They are cooked with coconut cream mixed with fresh and sweet pumpkin and string beans. The chilies give a little surprise of spiciness to the soup.
Ingredients:
- Cooking oil
- Ginger - thumb size, sliced
- Garlic - 3 cloves, minced
- Onion - 1 medium, minced
- 6 pcs blue crab
- Water 2-3 tbsp
- 400g coconut cream
- Pumpkin
- String beans
- Seasoning granules
- Black pepper powder, 1/2 tsp
- Fish sauce, 1 tbsp
- Chili
- Shrimp 1/4 kilo, cleaned
- Squid 2pcs, sliced
Instructions:
- In a pan, put oil
- Saute ginger until aromatic
- Add in the garlic and onion
- Add the crab and saute until it turns orange
- Add 2-3 tbsp of water and cover the pan and let it simmer for 10-15 minutes with the lowest flame. Check from time to time to make sure it won't get burned.
- Add the coconut cream and mix
- Add the pumpkin and string beans, then cover the pan and let it boil. Give it a mix from time to time for even cooking
- Add seasoning granules of your choice (I used 1tsp magic sarap - optional)
- Add 1/2 tsp black pepper powder
- Add 1 tbsp fish sauce or patis, then mix
- Add chilis, as many as you like
- Add the shrimp and squid, then cover the pan. Simmer until the shrimp turns orange
- Once it turns orange, mix and check if all vegetables are cooked before turning off the flame
Serve hot and happy eating!
Watch the video: How to Cook Seafood with Coconut Cream and Vegetables
You can adjust the ingredients depending on how many kilos of seafood you are going to make. You may also add different kinds of seafood like mussels, fish fillets, and many more.
Coconut Cream?
Coconut cream has less water and higher fat content than coconut milk. This makes coconut cream more creamy and thick.