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Chili Shrimps

*Good source of Vitamin A – for good eyesight.
*Makes 9 servings

2 tbsp chopped garlic
2 tbsp chopped ginger
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) Original Style Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg medium sugpo or large shrimps, cleaned and trimmed
2-3 pc siling labuyo, sliced
1 pc beaten egg
12 stalks (25 g) kinchay

1. SAUTè garlic, ginger and onion until tender. Add coconut milk and Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste. 

2. ADD shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red. 

3. STIR in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.


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