Ginataang Kalabasaw with Sitaw and Shrimp

Ginataang kalabasa, sitaw at hipon is one dish I like to cook with the shrimps’ shell left intact.  Although it’s a bit messier, I find it a far more delicious experience when I get down and dirty with my hands and suck on heads, err, shrimp heads. Because really, what can be a better gustatory delight than tapping our rice-encrusted fingers on the plate, peeling shrimps and spooning that rich coconut sauce as we go?

Ginataang Kalabasaw with Sitaw and Shrimp Recipe


  • 1 tablespoon oil
  • 1 small onion, peeled and thinly sliced
  • 2 to 3 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 2 cups coconut milk
  • 1 banana chili pepper
  • 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
  • 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
  • ½ lb large shrimps (about 7 to 8 pieces), tendrils trimmed
  • salt to taste


  1. In a pot over medium heat, heat oil. Add onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
  2. Pour in coconut milk and add chili. Bring to a simmer. Lower heat and continue to cook for about 5 to 6 minutes or until slightly reduced.
  3. Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. 
  4. Add shrimps and continue to cook for about 4 to 5 minutes or until squash is softened, long beans are tender yet crisp and shrimps have changed color. 
  5. Season with salt to taste.