Pinakurat Garlic Butter Prawns: A Brilliant Shortcut to Bright, Bold Filipino-inspired Flavour

Green Gold Gourmet’s Suka Pinakurat (Extra Hot) is a fiery Filipino spiced coconut vinegar. Made from fermented coconut sap, known in the Philippines as sukang tuba, it is infused with chillies, garlic, onion, ginger, sweet peppers and salt.

This versatile condiment brings a sharp, tangy acidity, intense chilli heat and layers of savoury aromatic flavour to everyday cooking. Use it as a dipping sauce, marinade or finishing splash whenever a dish needs a bold sour-and-spicy kick.

How it is made

The base of Suka Pinakurat is made from fermented coconut nectar or sap. Sap is collected from the flower buds of coconut trees and naturally fermented over several months, creating a clear, tangy coconut vinegar.

The vinegar is then blended with chopped chillies — including very hot varieties such as kulikot or siling labuyo in some versions — together with garlic, onion, ginger, sweet peppers and salt.

Rather than being heavily cooked, the ingredients are typically mixed and bottled to preserve their fresh, vibrant character. The result is an all-natural condiment with no added preservatives or additives.

How to enjoy it

Suka Pinakurat is a popular Filipino sawsawan — a dipping sauce served at the table — and works beautifully with rich, grilled and fried food. Try it with:

- Lechon, the classic Filipino roast pork

- Lechon kawali, crispy deep-fried pork belly

- Chicharon and other crisp pork snacks

- Barbecue, isaw, betamax and grilled skewers

- Broiled, grilled or roasted meat

- Fried fish, grilled fish and seafood

- Fried dishes that need a final splash of acidity and heat

Today’s dish: Pinakurat Garlic Butter Prawns

Today, we are introducing Pinakurat Garlic Butter Prawns with Green Gold Gourmet Suka Pinakurat (Extra Hot). The rich butter and sweet, succulent prawns are balanced by the vinegar’s sharp tang, garlic notes and lingering chilli warmth.