Ginisang Munggo

• 1 lb. Large shrimp
• 2 cups Dry mung beans
• 1 medium onion, peeled and sliced
• 2 tbsps Peanut oil
• 2 cloves Sliced garlic
• 4 cups Chicken soup stock
• 1 Thin slice of fresh ginger
• 1 tsp Salt
• 1 tsp Freshly ground pepper

Preparation:

Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.

Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.