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Ginatang Sugpo

Posted on June 3, 2019 | No Comments on Ginatang Sugpo

The perfect marriage of gata with shrimps is made even better, using light coconut milk and if you can find them, paco leaves.  This is a specialty from Quezon that a friend of mine made, forever winning me over to this version of prawns.  If you can’t find paco leaves, spinach will do in a pinch.

Yield: 4 to 6 portions


  • 3/4 cup light coconut milk
  • 2 teaspoon light fish sauce
  • 1 tablespoon olive oil
  • 2 tablespoon freshly grated ginger
  • 1 clove garlic, chopped
  • 1 piece onion, medium chopped
  • 1/2 kilo Prawns, peeled, deveined, tail on
  • 1 cup paco leaves or spinach, roughly chopped
  • 1/4 cup wansuy, chopped


  1. Whisk coconut milk and fish sauce together in a small bowl.
  2. Heat pan on medium.  Add olive oil.
  3. Saute ginger, garlic and onion.
  4. Add prawns and cook for 2 minutes, until they begin to turn pink.
  5. Add chopped paco/spinach leaves and coconut milk.
  6. Cook until milk simmers.
  7. Top with wansuy leaves.

Nutrition Facts Per Serving:

  • Calories (kcal) 145
  • Carbohydrates (g) 5
  • Protein (g) 19
  • Fat (g) 9

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