Shrimp Kinilaw and Eggplant Salad

Description:

Fr. Leo visits the city of Cagayan de Oro in Mindanao, blending faith and food at every stop. Along the way, he samples local dishes with Arab-influenced flavors. This Shrimp Kinilaw dish and Eggplant Salad capture the bold, fresh flavors found in this diverse region. 

Serves: 2-4 People

Cook Time: 30 minutes

INGREDIENTS:

Shrimp  (6-8 prawns) 

Lemon 

Lime 

Rice Wine Vinegar 

Chili 

Coconut Milk 

Spring Onion 

Red Pepper 

Curry Powder 

Bread Roll 

Eggplant

Tomato

Red Onion 

Spring Onion 

Soy Sauce 

How To Make:

Latik:

1. Add ¾ cup of coconut milk to a pan (whisk occasionally) 
2. Pull the bits that appear from the coconut milk, use a spoon to baste, or a whisk. 
3. Strain oil and place crispy bits onto a paper towel-lined plate. 

Infused Coconut Milk: 

1. Add ¾ cup of coconut milk to a pot. Stir occasionally. 
2. While the coconut milk heats, peel and clean the shrimp. 
3. Add shrimp shells and heads. 
4. Season with ½ teaspoon of salt and pepper. 
5. Add ½ teaspoon of garlic. 
6. ½ teaspoon curry powder 
7. ½ teaspoon fresh minced chili 

Shrimp Curing: 

1. Season shrimp with fresh garlic. 
2. ½ teaspoon salt and pepper 
3. Add 2 tbsp rice wine vinegar.
4. Add juice from ½ lime. 
5. Add juice from ½ lemon. 
6. The curing is complete when the shrimp turns a greyish color. 
7. Refrigerate for 1 hour, if needed. 

To Assemble: 

1. Add shrimp to a bowl with the juices. 
2. Pour infused coconut cream onto the shrimp. 
3. Dust with latik. 
4. Garnish with chives. 

Ensaladang Talong:  (Eggplant Salad)

1. ¼ eggplant diced 
2. 1 tomato diced 
3. ½ red onion diced 
4. 1 tsp calamansi juice 
5. Garnish with spring onion. 
6. 1 tbsp soy sauce