Shrimp Pinakbet Recipe
I do love meaty pinakbet but once and again a good shrimp pinakbet is the business. Here is a really scrumptious tasting recipe.
1 tbsp oil
2 pound prawns
1 medium ampalaya (bittergourd), deseeded and sliced
1 pound squash, peeled and cut into biggish cubes
1 medium size eggplant (aubergine)
100 g string beans, trimmed and cut into 1½ inches lengths
2 tomatoes, sliced
1 medium onion, sliced
3 cloves garlic, peeled and minced
¼ cup bagoong na alamang (shrimp paste)
1 cup water
Method of Preparation:
Using a sauce pan, heat the oil and quickly fry the prawns in the garlic for a minute.
Add the ampalaya, squash, eggplant, tomato and onion.
Pour in the water.
Stir in the bagoong.
Cover the pan and allow to simmer until the vegetables are tender.
Check the season, add a little patis if most salt is required!