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Method :
Shell and de-vein the shrimps. Boil the mussels and clams until they
open, then discard the shells. Cut the squid and lapu-lapu into small
pieces.
Chop the brown onion, shallots, spring onions, tomatoes, red pepper and
ginger and crush the garlic. Heat the oil in a pan and saute the brown
onion, shallot, ginger and garlic for 3-4 minutes. Add the shrimps and
squid and continue to cook until the squid is brown.
Lower the heat slightly, add all the remaining seafood and vegetables
and season to taste with salt and freshly ground white pepper. Cook
slowly for 10-15 minutes, stirring frequently.
Cut the coconut in half and discard the water. Fill the coconut halves
with the seafood mixture and bake in a pre-heated moderately hot oven
for a few minutes. Serve in the shells.
Serves 2
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