Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Melon with Egg and Shrimp)
This is a recipe for Sauteed Bitter Melon with Egg and Shrimp.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ampalaya (cored and sliced)
- 1 medium tomato (chopped)
- 1 small yellow onion (chopped)
- 3 cloves garlic (crushed)
- 1 egg
- 5 pieces medium shrimp (shell removed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- 1
Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes.
- 2
Crack the egg and place in a bowl. Beat until smooth. Set aside.
- 3
Spray or pour cooking oil in a wok. Pan-fry shrimp for 1 minute per side. Remove from the wok. Set aside.
- 4
Pour oil on the wok. Let it heat-up.
- 5
Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens.
- 6
Add the ampalaya (bitter gourd). Cook for 3 minutes.
- 7
Pour beaten egg into the wok. Stir-fry until the eggs are cooked.
- 8
Put the shrimp back into the wok. Stir.
- 9
Season with salt and ground black pepper.
- 10
Transfer to a serving plate. Serve.
- 11
Share and enjoy!