Ginataang Alimasag at Hipon (Blue Crabs and Shrimps in Coconut Milk) is my favorite way of cooking crabs and shrimps together. It is so easy to cook but produces a very flavorful seafood dish. I love it with lots of spinach or Bok Choi plus eggplant and pepper. It's always so irresistible for me to cook this whenever I find blue crabs at the Asian Store.
I included this dish in my proposed entrees for my Foodbuzz 24x24 Kamayan Dinner...and I'm telling you, it was a hit!
I included this dish in my proposed entrees for my Foodbuzz 24x24 Kamayan Dinner...and I'm telling you, it was a hit!
Ingredients:
- 12 pc. crabs (cooked and cut into 2)
- 1 lb. shrimps
- 2 cans coconut cream
- 6 heads pechay (Bok Choi) , washed and trimmed
- 2 large eggplant, sliced diagonally
- 2 large tomatoes, quartered
- 2 thumb-sized ginger, julienned
- 1 head garlic, crushed
- 1 large onion, sliced
- 4 Tbsp fish sauce
- 4 Tbsp vinegar
- 1 tsp peppercorns
- 4 pcs. anaheim pepper
- 1 cup water
- Salt to taste
