Ginataan Na Sugpo (Prawns with Coconut Milk)

69YO GWM, retired RN, married to Mitch (he still works); live in our dream cabin in mountains of NC on Peachtree Creek (spring fed). Love to cook!!

1 (2-inch) piece ginger

2 to 3 serrano or jalapeño peppers (depending on desired spice level)

½ bunch medium scallions (4 to 5)

1 ½ medium red onions

1 medium lime

3 stalks fresh lemongrass

1 tablespoon canola oil

2 (2-ounce) tins oil-packed anchovy fillets, such as Cento

2 large tomatoes (about 14 ounces total)

3 cups chile leaves, sweet potato greens, or baby spinach (about 3 ounces)

1 ½ pounds raw, unpeeled prawns or extra-jumbo shrimp, preferably head-on (13 to 20 per pound)

2 (about 13-ounce) cans full-fat unsweetened coconut milk

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

Cooked jasmine rice, for serving

Directions at thekitchn.com

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