Ginisang Monggo with Shrimp

By Whisper of Yum
  • Total Time:
    1 hour 20 minutes
  • Servings:


  • 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

To Serve

  • steamed rice
  • chicharon (optional)

Dipping Sauce (optional)

  • 1 teaspoon bagoong
  • ½ tablespoon calamansi juice


  1. 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.
  2. 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.
  3. Turn off heat and leave beans covered.
  4. 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.
  5. Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.
  6. Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.
  7. 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.
  8. Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.
  9. Serve hot with steamed rice and dipping sauce.

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.