Ginisang Ampalaya with Shrimp (Easy Filipino Bitter Melon)

lose-up of Ginisang Ampalaya with Shrimp served on a plate.

5 from 1 vote

Ginisang Ampalaya with Shrimp (Easy Filipino Bitter Melon)

This Filipino favorite pairs the distinctive bitterness of ampalaya (bitter melon) with succulent shrimp in a quick and savory stir-fry. It's a nutritious and flavorful dish that showcases the unique tastes of Philippine cuisine.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Asian, 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 canne 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
Pour Water. Add some water, oyster sauce, and let it boil.
3 tablespoon oyster sauce, 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

Nutrition