Adobong Hipon with Kangkong and Coconut Milk

Directions

1. Saute onion, garlic over canola oil in a hot wok or pan.
2. add the coconut milk and let it simmer.
3. Add the kangkong leaves to the simmering coconut milk.
4. Stir every now and then to let the kangkong leaves absorb the coconut milk.
5. Once the leaves are soaked and cooked well, add the prawns and cane vinegar.
6. Add salt and pepper and keep it simmering on low heat do not stir.
7. Add the chili if you want it spicy.
8. Once the coconut milk is almost gone, add the coconut cream.
9. Let it simmer for a few minutes while stirring.
10. Remove from heat. Transfer to serving bowl.
11. * I normally drizzle a bit of olive oil before serving