Ginisang Monggo with Shrimp
By Whisper of Yum
- Total Time:1 hour 20 minutes
- 1½ cup mung bean, soaked for one hour
- 2 tablespoons ghee or avocado oil
- 1 cup sliced onion
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, sliced
- 2 tablespoons fish sauce
- 1 pound 16/20 count shrimp, deveined and shelled, tails on
- 1 bunch spinach with stems, remove 1 inch from bottom
- steamed rice
- chicharon (optional)
Dipping Sauce (optional)
- 1 teaspoon bagoong
- ½ tablespoon calamansi juice
- Check for any debris, discolored or dark beans and discard. Soak mung beans for one hour. Drain water, rinse and add to a dutch oven.
- Fill with water until water line is two inches above beans. Bring to a boil. Reduce to a simmer and cook covered for one hour or until beans have split. If more water is needed, add 1 cup at a time. You’ll notice the skin of the bean with float to the top. Once cooked, the consistently should be slightly thick.
- Turn off heat and leave beans covered.
- In a dutch oven, sauté ginger for 1 minute over medium heat. Add garlic and cook for 1 minute or until fragrant. Add onions and cook until translucent. Be careful not to brown the mixture, and lower heat if needed.
- Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.
- Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.
- Add mung beans, 3 cups of water and kosher salt. Bring to a boil then lower heat to medium cover, and cook for 15 minutes. Turn off heat and add kosher salt to adjust taste if necessary.
- Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.
- Serve hot with steamed rice and dipping sauce.
- Add bagoong and calamansi juice to a ramekin and stir to combine.
- Dip spoon into dipping sauce and drizzle over Ginisang Monggo. Repeat with each or every few bites.