Lapu Lapu and Prawns in Coco Cream and Tomato Sofrito is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Myrna Segismundo

Ingredients:

Serves 5

For the lapu lapu

5 lapu lapu fillets, each fillet weighing loo grams

5 prawns, shelled and deveined (tails and heads intact)

4 tablespoons fresh calamansi juice

pinch of salt

pinch of pepper

cooking oil

For the coco cream

2 cups second pressing coconut milk

1 tablespoon minced garlic

2 tablespoons minced onion

1 tablespoon minced ginger

1 tablespoon vinegar

1 cup first pressing coconut milk

1 teaspoon patis

For the tomato sofrito

1/4 cup cooking oil

1 tablespoon minced garlic

3 tablespoons chopped onions

1/2 kilo tomatoes, blanched, peeled, seeded and

chopped

pinch of salt

pinch of pepper

Method:

Cook the lapu lapu

Season lapu lapu and prawns with calamansi juice, salt and pepper. In a pan, heat oil and sear lapu lapu and prawns until cooked. Set aside and keep warm.

Cook the coco cream

Combine second pressing coconu: milk, garlic, onions, ginger and vinegar in a saucepot. Boil until reduced by half. Add the first pressing of cœorut milk and simmer until of fine consistency. Season with patis. Remove from heat. Blend and strain sauce. Set aside. Keep warm.

Prepare the tomato sofrito

Heat a skillet and add cooking oil. Sauté garlic and onions until translucent. Add tomatoes anc stir until tender.

Season with salt and pepper.

To serve

Arrange lapu lapu and prawns on a warm plate with the coco cream and tomato sofrito. Serve hot.