Compiled Recipe – Grilled Shrimp Tostadas

Grilled Shrimp Tostadas

*30 medium shrimp, peeled and de-vined
* ½ cup coconut milk
* juice from ½ lime
* ¼ to ½ tsp chili powder
* salt and pepper (to season)
* oil (for deep frying)
* 10 (4-inch) wheat flour tortillas, deep fried
* 5 pineapple rings, grilled and sliced in half
* 2 tbsp cooking oil
* 2 tsp ginger, grated
* 8 cloves garlic, minced
* 1 large red onion, minced
* 2 bird’s eye chilies , chopped
* 4 tsp bagoong alamang
* ½ cup coconut milk
* 2 packed cups dahon ng sili
* 4 tbsp coconut cream

1) Combine shrimp, coconut milk, lime juice, brown sugar and chili powder in a bowl. Season with salt and pepper. Marinate in the refrigerator for 30 minutes to 1 hour.

2) Meanwhile, heat oil in a deep pan. Deep-fry tortillas until crisp or golden, about 3 minutes. Drain and set aside.

3) Make the ginataang dahon ng sili: Heat cooking oil in a casserole. Sauté ginger, garlic, onion and chilies until fragrant. Add bagoong alamang and cook for 1 minute.

4) Add coconut milk and simmer for 3 minutes. Add dahon ng sili and stir until wilted. Simmer for another 3 minutes. Add coconut cream and simmer until thick and oil has rendered, about 8 minutes. Set aside.

5) Drain shrimp and discard marinade. Pre-heat a griller or a stovetop grill. Grill shrimp until cooked and its color turns pink-orange, about 1 minute per side.

6) Grill pineapples until slightly charred. Set aside.

7) To serve, place about 2 tablespoons ginataang dahon ng sili on the center of a tostada. Top with 3 shrimps and a pineapple. Repeat with remaining ingredients.

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