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Jan 19, 2010
Best with: Grilled spareribs, Pinoy stews like kaldereta.
2 ampalaya (sliced, salted, and rinsed)
250 grams shrimp (boiled and halved)
2 finely chopped shallots
1/2 bundle cilantro (chopped)
1 cup water
1/3 cup sugar
3 tablespoons vinegar
salt and pepper
1 Mix 2 ampalaya (sliced, salted, and rinsed), 250 grams shrimp (boiled and halved), 2 finely chopped shallots, and 1/2 bundle cilantro (chopped). Set aside.
2 Make the dressing: Boil 1 cup water and 1/3 cup sugar; cool. Add 3 tablespoons vinegar. Taste and season with salt and pepper.
3 Toss with ampalaya-shrimp mixture.
Photography by Miguel Nacianceno │ Recipes and Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable and Elaine Lim │Art Direction by Jonathan Roxas
Ampalaya and Shrimp Salad
By: Jun Jun de GuzmanBest with: Grilled spareribs, Pinoy stews like kaldereta.
2 ampalaya (sliced, salted, and rinsed)
250 grams shrimp (boiled and halved)
2 finely chopped shallots
1/2 bundle cilantro (chopped)
1 cup water
1/3 cup sugar
3 tablespoons vinegar
salt and pepper
1 Mix 2 ampalaya (sliced, salted, and rinsed), 250 grams shrimp (boiled and halved), 2 finely chopped shallots, and 1/2 bundle cilantro (chopped). Set aside.
2 Make the dressing: Boil 1 cup water and 1/3 cup sugar; cool. Add 3 tablespoons vinegar. Taste and season with salt and pepper.
3 Toss with ampalaya-shrimp mixture.
Photography by Miguel Nacianceno │ Recipes and Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable and Elaine Lim │Art Direction by Jonathan Roxas
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1 Responses
jona
Wednesday March 17 2010 02:40:39 PM
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