Ginisang Munggo with Shrimps
Mung beans are easy to cook, work well with other ingredients and flavorings, an excellent source of protein and fiber, and budget-friendly, too.
Prep Time10 mins
Cook Time20 mins
Soaking time2 hrs
Total Time30 mins
Servings: 6 servings
- 1½ cups mung beans (munggo)
- 8-10 cups water for boiling beans
- 2 tbsp oil
- 2 tbsp bagoong (shrimp paste) 2 tsp salt as alternative
- 2 cloves garlic crushed
- 2 small onion cut in wedges
- 1 cup moringa/malunggay leaves stem removed
- 12 pcs shrimps shell-on, deveined
- 1 pc shrimp cube optional
In a bowl, soak the mung beans in water for 30 minutes to 2 hours and set aside.
In a cooking pot, boil the mung beans until soft then mash the beans but not all, keeping some of the mung bean shells intact.
Once mung beans are soft, separate the beans and liquid using a colander. Keep the liquid from boiling for later use. Set aside.
Using the same cooking pot, saute onion and garlic until the onion is translucent. Add shrimps and cook until pinkish in color.
Tip in the shrimp paste and cook for 2 minutes. Add the mashed mung beans to the sauteed ingredients and mix, let it simmer for about 2 minutes.
Pour the saved liquid from boiling the beans and throw in the shrimp broth cube and moringa/malunggay leaves. Stir and cover the pot with a lid. simmer for 4-5 minutes.
Check the taste and adjust with salt if needed. Transfer in a serving bowl and enjoy! Bon appetit!