Ampalaya with Shrimps and Pork Recipe

Posted by Lenith on Sunday, November 24, 2013 in Ampalaya with Shrimps and Pork Recipe | No comments

Ampalaya with Shrimps and Pork

This recipe is a common dish served in the Philippines, where amapalaya is widely grown and shrimps are plenty. This dish is best served with steaming hot rice and fried fish.

Ingredients

•     2 medium sized ampalaya, thinly-sliced
•     100 grams shrimps, peeled
•     100 grams pork, thinly-sliced
•     3 ripe tomatoes, sliced
•     1 medium-sized onion, peeled and sliced
•     1 clove garlic, crushed
•     ¾ cup of warm water
•     2 tbsp vegetable oil

Procedures

•     Sprinkle ampalaya with salt and set aside for five minutes.
•     Chop shrimp heads finely. Put chopped shrimp heads in a bowl and add ¾ cup of warm water. Extract juice using sieve and set aside.
•     Lightly mash amplaya to remove some of the bitter juice and wash quickly.
•     Saute onion in 2 tablespoons of vegetable oil.
•     Toss in garlic and sauté until slightly brown.
•     Add sliced tomatoes and continue to sauté until tomatoes are wilted.
•     Add pork and toss lightly.
•     Add peeled shrimp and lower fire until shrimps turn pink.
•     Add shrimp juice extract. Let boil for 2 minutes.
•     Add the ampalaya and cover wok for five minutes.
•     Season to taste.

Enjoy your delicious meal.