Saturday, May 15, 2010

CHILI SHRIMPS

You'll Need:

2 tbsp garlic, chopped
2 tbsp ginger, chopped
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg shrimps, cleaned and trimmed
2-3 pc siling labuyo (chili pepper), sliced
1 pc beaten egg
25 g kinchay (Chinese celery)

Here's How:

1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Add soy sauce, then season with salt and pepper to taste.

2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turns bright red.

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


MAKES 9 SERVINGS.
Lusog Note: Good source of Vitamin A - for good eyesight.

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