Sugpo sa Gata

This is one of those dishes that will make you eat more rice, just look at that sauce, it packs a lot of flavour from coconut and the juices from the prawns, you just want to drench your rice on it. I know for non-Asians having the head of the prawns in their dish puts them off, I remember when I was starting this blog many years ago, I had one comment on a dish that calls for an unshelled prawn, she said she was afraid of dishes like this specially when the eyes are still there, she felt like it was looking at her. Fair enough, I had the same sentiments when I see a whole goat head served in a platter which is quite common in Middle Eastern cuisine, but having said that head portions of different animals like this prawns has a lot of flavour tucked in it, in fact when we eat them we usually don’t use utensils, we eat it with bare hands because it is quite messy. Why messy? Let me explain to you how we eat them, usually we remove the shells as we eat, we then grab the head and either press the head butter or suck it all out, we then grab some rice with that coconut milk sauce then eat the shelled prawn. Sound like you can do it? Yay or nay?

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sugpo sa Gata

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main Dish
  • Cuisine: Filipino


Sugpo sa Gata is a simple Filipino dish of large prawns sautéed with garlic, chillies and onions then cooked in coconut milk.



  • 600 g large prawns
  • 2 cups coconut milk
  • 6 cloves garlic, minced
  • 1 small red onion, chopped
  • 3 pcs red chillies, sliced
  • fish sauce
  • freshly ground black pepper
  • oil
  • sliced spring onions, to garnish.


  1. In a wok, heat up oil and sauté garlic, onion and chillies.
  2. Add coconut milk, bring to a boil and simmer for 5 minutes.
  3. Add prawns and flavour with fish sauce. Simmer for additional 2 minutes.
  4. Season with freshly ground black pepper and garnish with sliced spring onions on top.


9 Responses

  1. This is the kind of dish that would make me want more PRAWNS!! Gosh..look at those giants…save me some, Raymund please :-))

  2. Ron says:

    Raymund, Swedes leave the head on their shrimp/prawns. As a matter of fact, if you go to any supermarket here you will find a bulk frozen head-on shrimp. You just grab a scoop and scoop up how much you want. But, nice fresh large tiger prawns usually come with the head removed. When I do need to remove the heads and shells for a recipe I save them for making stock.
    A lovely recipe and one I shall attempt soon.

  3. Hasin says:

    This dish sounds interesting to me. This reminds me of a goa trip where the fishermen were fishing for crabs and the customers asking them to behead the crabs as they looked scary, and fishermen mocking the taste over the look denied the approval. Your recipe looks delicious and we eat rice in majority.

  4. Wow this dish looks incredibly tasty!

  5. Mary Frances says:

    Raymund!! This dish looks absolutely amazing!! I love anything with coconut milk and yes I would have to eat more rice!

  6. Mary France says:

    Raymund!! This dish looks absolutely amazing!! I love anything with coconut milk and yes I would have to eat more rice!

  7. This is beautiful. Raymund – I could dig into those prawns right now! I don’t mind the heads at all – perhaps I have seen enough in my travels that they never bother me (nor would the goat’s head!). The only problem, is getting prawns here with the heads on… not easy in the U.S.

  8. mjskitchen says:

    What a gorgeous dish! And it looks so easy to make. I have everything but the fish sauce, but I could probably leave it out. A great meal for the coming week. Thanks Raymond.

  9. suituapui says:

    Oooooo…that looks so good. Something like our “masak lemak” (cooked with coconut milk). Gotta try one of these days.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.