Ingredients
- 3 tbsp avocado or vegetable oil
- 1 lb medium shrimp, shelled and deveined
- 1/3 cup sautéed shrimp paste plus 1 teaspoon to flavor shrimp
- 2 cloves garlic, chopped
- 1 thumb-size ginger, peeled and julienned
- 1 lb banana squash, peeled, deseeded and cubed
- 1 cup water
- 1 Chinese or Japanese eggplant, sliced into the diagonal (1-inch thick)
- 1 fresh bittermelon, halved, deseeded and sliced into the diagonal (1-inch thick)
- ½ lb fresh okra
- ½ lb green beans, ends trimmed
- 1 tomato, cut into wedges
- 2 serrano peppers (optional)
- Kosher salt
Instructions
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Heat one tablespoon oil in a large skillet over medium high heat. Add the shrimp and cook until pink, about 2 minutes. Stir in a teaspoon of shrimp paste. Transfer cooked shrimps onto a plate and set aside.
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Using the same skillet, heat the remaining 2 tablespoons oil. Add garlic and ginger; sauté for 1 minute. Add shrimp paste, stir for 20 seconds. Add squash and water; cover and let simmer for 3 minutes.
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Add the eggplant, bittermelon, okra and beans. Cover and let simmer for another 10 minutes or until vegetables are tender. Make sure to stir the mixture occasionally.
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Add the cooked shrimps, tomato and serrano peppers, if using; gently stir and correct seasonings with salt to taste.
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Serve with steamed rice.
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