Ginisang Ampalaya with Shrimp

5 from 1 vote

Ginisang ampalaya is bitter melon sautéed with shrimp, tomatoes, garlic, and onion, then finished with softly scrambled egg in a light savory sauce. Salting the ampalaya first and cooking it just until tender-crisp keeps the bitterness mild. Serve it hot over steamed rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: filipino

Servings: people

Calories: 195kcal

Author: Rose Sioson

Equipment

1 pot or skillet

Ingredients

2 medium bitter melons or ampalaya slice, white pith and seeds removed
½ lb shrimp peeled and deveined
2 tablespoons cooking oil avocado or olive oil
1 medium medium onion chopped
3 cloves garlic minced
2 medium tomatoes, chopped or canned diced tomatoes
3 tablespoon oyster sauce or soy sauce
½ teaspoon ground black pepper
2 cups water
2 eggs beaten
Salt to taste

Instructions

Prepare the Bitter Melon: Slice the bitter melon in half lengthwise, scoop out the seeds, and slice thinly. Add a teaspoon of salt, let sit for 20 minutes, then rinse and drain to reduce bitterness.
Saute Aromatics: Heat cooking oil in a pan over medium high heat. Add chopped onion and minced garlic, and sauté garlic until fragrant.
2 tablespoons cooking oil, 1 medium medium onion, 3 cloves garlic
Add Shrimp: Stir in the shrimp and cook until they turn pink, about 3-4 minutes. Remove the shrimp and set them aside.
½ lb shrimp
Cook Tomatoes: Add the chopped tomatoes and oyster sauce to the pan and cook until softened.
2 medium tomatoes, chopped, 3 tablespoon oyster sauce
Pour Water. Add some water, and let it boil.
½ teaspoon ground black pepper, 2 cups water
Cook Bitter Melon: Add the bitter melon slices to the pan. Stir well, cover, and let it simmer for 5-7 minutes until the bitter melon is tender but still slightly crisp.
2 medium bitter melons or ampalaya
Add Eggs: Pour the beaten eggs into the pan, stirring gently until the eggs are cooked and incorporated into the dish.
2 eggs
Season and Serve: Season with ground black pepper and salt to taste. Serve hot with steamed rice.
Salt to taste, ½ teaspoon ground black pepper

Notes

For less bitterness, sprinkle the sliced ampalaya with salt and let it sit for 20–30 minutes, then rinse well and drain.
Scrape out the seeds and as much of the white pith as possible before slicing.
Choose smaller, firm, bright green ampalaya for a milder flavor.
Don’t overcook. Simmer for about 5–7 minutes, just until tender-crisp. Overcooked ampalaya can become softer and more bitter.
After adding the ampalaya, stir just enough to coat it with the sauce. Avoid excessive stirring so it stays crisp.
Ground pork, ground beef, or tofu can be used instead of shrimp.
For a saucier dish, add up to ½ cup additional water. For a thicker sauce, stir in a slurry made with 1 teaspoon cornstarch + 2 tablespoons water.

Nutrition