Ampalaya and Shrimp Salad

In this salad, bitter ampalaya shares the salad with sweetish shrimps. (Don’t worry, I mixed headless shrimp into the salad, to cut the cholesterol content of this seafood.)

Serves 4 to 5 Prep Time 30 minutes Cooking Time 10 to 15 minutes

1 small bitter gourd (ampalaya), washed and sliced
1/4 kilo small shrimps, washed and boiled
salt and ground pepper
1 tablespoon honey
1/2 cup cottage cheese, drained

1  Wash ampalaya slices three times. Set aside.

2  Shell the shrimps then toss together with the ampalaya slices. Season with salt and pepper
then pour in the honey.

3  Toss in cottage cheese. Mix well. Chill for 2 hours before serving.


Serving tip  This side salad tastes better (read: a lot less bitter) when served cold. Refrigerate it for two to three hours before serving.

Photography by Patrick Martires | Styling by Paulynn Chang-Afable

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