Shrimp Tacos
Yewande Komolafe
2242 ratings with an average rating of 5 out of 5 stars
2,242
35 minutes
Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons neutral oil, such as sunflower or canola
- 1tablespoon minced garlic
- 2red chiles, preferably bird’s-eye, chopped
- 2tablespoons minced fresh ginger
- 2tablespoons minced white onion (about ¼ of a small onion)
- 2cups full-fat coconut milk
- 1pound peeled jumbo shrimp
- 1teaspoon Asian fish sauce
- 1cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
- Kosher salt, as needed
- Black pepper, as needed
- Cooked white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
456 calories; 32 grams fat; 22 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 790 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Step 2
Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Step 3
Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Private Notes
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Cooking Notes
Prakash Nadkarni
Very good and simple recipe. One warning (from Harold McGee's "On Food and Cooking", 2004 edition, pg 316) Fresh bamboo shoots contain cyanide compounds. Blanching doesn't remove them adequately: shoot should be boiled in water until no longer bitter. (Pandas can metabolize dietary cyanide efficiently. We can't, though 1 cup of undercooked shoots probably won't kill.) Even after boiling, the shoots retain their crunch.
Lakelady
This is very good, but needs a bright note of some kind. Some lime zest or lime juice or cilantro. I appreciate simplifying Ottolenghi recipes, so we just need to add something on our own.
Azalea
"Tambo" is the Ilonggo word for bamboo shoots. Fresh bamboo shoots taste better than canned, but I can't find fresh bamboo shoots in NJ. When I make ginataang tambo, I add either fresh or canned corn kernels or baby corn, fresh crabs - cut in half, sliced okra and "tugabang" or "saluyot" in tagalog. That's how we make ginataang tambo in Bacolod. Yummy! :)
tiffany
This dish is simple and amazing. I am Filipino American and make the same dish substituting the bamboo shoots for kabucha squash. Taste of home.
Maria
Whether you use fresh or canned bamboo shoots, I recommend julienning them to avoid that mid 90s Chinese takeout vibe. it's more fun to eat a little nest of crispy spears than flat and slithery rectangles, IMHO.
LaGina P.
Next time I make this I will use less coconut milk, perhaps a cup and a half. There wasn't much spice/heat so I'm going to experiment with hotter chilies. I could hardly taste the ginger so that will need tweaking as well. Overall an easy and crowd pleasing dish.
laconstance
Delicious! Perfect blend of subtle flavors. Made this as written, except had to substitute oyster sauce (what I had) for the fish sauce. Used Japanese red pepper flakes. Finished with a little lemon zest, as suggested by another person. Served over jasmine rice which nicely absorbed the soupiness.
NaomiCrespo
Did not have bamboo shoots and substituted with canned watercress and heart of palm - it worked well!
elizabeth
We substituted broccoli for the bamboo shoots, super delicious! This dish does well with some spicy chili crisp too!
Kaitlin Schroeder
We added chili crisp and a squeeze of lime juice one time, if you wanted to try something different, but the recipe is very delicious and easy as is.
Susan
Read the last note - fresh bamboo shoots contain cyanide. That seems important.
Crop for Life
A beautiful and Edible Bamboo Shoot Species are a valuable crop in many parts of the world.
Steve Muni
I didn’t have birdseye chiles, so I used four Fresno chiles , seeded and deveined. I liked it but it was a little bit spicy. If you’re not a heat lover, two or three are plenty. Also I added half a thinly sliced sweet red pepper for extra veggies. Be generous with the black pepper, and I found it needed about twice as much fish sauce as the recipe called for. It was delicious.
NaomiCrespo
I couldn’t find bamboo shoots, so substituted with heart of palm sliced and water chestnuts. Worked out very well! Garnished with cilantro and lime juice. Chef’s kiss. Next time I think I’ll add some tilapia or other white fish to make it more robust.
Arlene
No bagoong? No wonder some say that it's bland.
Bill
We made this with 1 jalapeño, a bit of Thai red curry paste, and used the 14 oz. can of bamboo shoots. We used a 14 oz. can of coconut cream. We served with a squeeze of lime and cilantro. Made cucumber sesame salad. Delicious meal.
Maria
Whether you use fresh or canned bamboo shoots, I recommend julienning them to avoid that mid 90s Chinese takeout vibe. it's more fun to eat a little nest of crispy spears than flat and slithery rectangles, IMHO.
Azalea
"Tambo" is the Ilonggo word for bamboo shoots. Fresh bamboo shoots taste better than canned, but I can't find fresh bamboo shoots in NJ. When I make ginataang tambo, I add either fresh or canned corn kernels or baby corn, fresh crabs - cut in half, sliced okra and "tugabang" or "saluyot" in tagalog. That's how we make ginataang tambo in Bacolod. Yummy! :)
Zappo
Stupendously bland.
moneysmom
A little bland for my taste. I did add some greens - broccoli and cilantro. Next time I'd add some curry paste and / or palm sugar, just for more flavor.
Lynn
This was delicious and simple. I substituted zucchini for bamboo shoots as that’s what I had on hand.
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