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2 pieces santol, peeled and seeded
1 (1-inch) piece ginger, peeled and sliced
1 tablespoon minced garlic
1 medium onion, chopped
500 grams tiger prawns (sugpo)
1 cup coconut cream 
1 teaspoon salt
1/2 teaspoon ground white pepper
3 green chilies or siling pangsigang (use bird’s eye chili or siling labuyo if you prefer a hot dish) 

1  Chop santol meat finely. Set aside.
2  In a pan, sauté ginger in 1 tablespoon oil until edges turn light brown. Add garlic and onion, and cook for a few minutes. 
3  Add prawns and keep stirring until they turn a red-orange color. 
4  Add santol meat. Stir. Add coconut cream and let simmer for 10 minutes without stirring. Season with salt and white pepper.
5  Add green chili, stir, and serve.