Hipon At Papaya Sa Gata Recipe
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Are you craving for hipon at papaya sa gata? Well, it’s not that hard to make. Check the recipe below:

Papaya is another tropical fruit that is common in the Philippines. Many families are planting this in their backyards because it doesn’t consume too much space and a single plant can bear several fruits.

Read: Buttered Shrimp Recipe

Ripe papaya is awesome. The pulpy, sweet, and juicy flesh is so refreshing, people are digging for it. The green ones, on the other hand, are used as vegetables and one great way to cook is by adding coconut milk.

Here is hipon at papaya sa gata recipe:


  • 1/2 kilo shrimp – clean and remove the antenna
  • 2 medium papaya – cleaned, peeled, and chopped
  • 1 1/2 cups coconut milk
  • 1/2 cup malunggay leaves
  • 1 medium red onion – chopped
  • 5 cloves garlic – finely minced
  • 1 knob ginger – chopped
  • green chilies
  • 1 piece laurel leaf
  • 1 tablespoon fresh alamang
  • ground pepper
  • Water


  1. In a pan, saute garlic and onion.
  2. Add the ginger and let it simmer.
  3. Add about 1/2 cup of water and let it boil.
  4. Put the papaya and laurel leaf. Then, boil for about a minute.
  5. Add the coconut milk and let it boil.
  6. Add a pinch of salt, shrimp paste, and ground pepper. Let it boil until the sauce thickens.
  7. Turn into low heat.
  8. Add the shrimp and let it boil for about a minute.
  9. Add the malunggay leaves and let it boil for 30 seconds.
  10. Cover the pan and let it stand for a couple of minutes.
  11. Add the green chilies and mix carefully.
  12. Serve and enjoy.


  • The best way to clean the shrimp is by using a sponge and running water. If you don’t have one, you can use your fingers.
  • Remove the antenna using scissors.
  • If you don’t have malunggay, you can use string beans or spinach.
  • If you want it spicier, you can use thai peppers or siling labuyo.
  • The hipon at papaya sa gata is best eaten with hot rice and a spicy fish sauce.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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