Ginisang Monggo with Shrimp

Ingredients

• 1 1/2 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 bottom 1 inch
• Steamed Jasmine rice
• Chicharron, crushed
• 1 teaspoon bagoong
• 1/2 teaspoon calamansi juice or lemon juice

Instructions

1. 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. 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. 3

   Turn off heat and leave beans covered.

4. 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. 5

   Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.

6. 6

   Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.

7. 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. 8

   Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.

9. 9

   Serve hot with steamed rice and dipping sauce.

10. 10

    --- Dipping Sauce ---

11. 11

    Add bagoong and calamansi juice to a ramekin and stir to combine.

12. 12

    Dip spoon into dipping sauce and drizzle over Ginisang Monggo. Repeat with each or every few bites.