2 ampalaya, sliced, salted, and rinsed
250 grams shrimp, boiled and halved
2 finely chopped shallots
1/2 bundle cilantro, chopped
For the dressing
1 cup water
1/3 cup sugar
3 tablespoons vinegar
salt and pepper
1 Mix ampalaya, shrimp, shallots, and cilantro. Set aside.
2 Make the dressing: Boil water and sugar; cool. Add inegar. Taste and season with salt and pepper.
3 Toss with ampalaya-shrimp mixture.
Photography by Miguel Nacianceno │ Styling by Paulynn Chang Afable and Elaine P. Lim │ Art Direction by Jonathan Roxas
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