Ginisang Ampalaya at Hipon
Ampalaya Stir-fry with shrimp and eggs is delicious as it is nutritious. This ginisang ampalaya dish is easy to make and budget-friendly, too!
Servings: 4 Servings
Calories: 157kcal
Ingredients
- 4 medium ampalaya
- 1 tablespoon canola oil
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- ½ pound medium shrimp, peeled and deveined
- 1 cup water
- 2 eggs, beaten
- ½ teaspoon sugar
- salt and pepper to taste
Instructions
- Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
- In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add fish sauce and cook for about 1 minute.
- Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.
- Add water and bring to a boil.
- Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
- In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.
- Season with sugar, salt, and pepper to taste. Serve hot.
Notes
- Scrape off all the white pith inside and slice the green flesh as thinly as possible.
- Keep stirring to a minimum, and do not overcook.
- Sugar, used in the right proportion, can help neutralize bitter flavors. Sprinkle the dish with about ½ teaspoon of salt and pepper.
Nutrition
Calories: 157kcal | Carbohydrates: 9g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 225mg | Sodium: 836mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 87.2mg | Calcium: 124mg | Iron: 2.1mg