Ginisang Ampalaya na May Itlog at Hipon, or Sauteed Bitter Gourd with Egg and Shrimp, is a straightforward Filipino home-cooked dish that is quick to prepare and satisfying at any meal. It is commonly served for lunch or dinner alongside steamed rice. This version keeps the dish light and fresh, highlighting the contrasting flavors of slightly bitter ampalaya, savory shrimp, and soft scrambled egg.
Bitter gourd, also called bitter melon, takes some getting used to. If you are new to it, start by reducing its intensity so the vegetable becomes pleasant and balanced rather than overwhelmingly bitter. One easy method is to slice the ampalaya thinly, sprinkle it with a little salt, and let it sit in water for a few minutes. Rinse well under running water afterward to remove excess salt. This simple soaking helps mellow the bitter notes while keeping the distinctive flavor intact. You can experiment with slice thickness and soaking time to find the level of bitterness you prefer.
This stir-fry comes together in about 20 minutes from start to finish, making it a great option for weeknights. The technique is simple: season and sear the shrimp briefly, sauté aromatics with tomato and onion, cook the ampalaya until slightly tender but still bright, then finish with beaten egg to create a silky texture that coats the vegetables and shrimp. The result is a balanced, flavorful plate that pairs well with plain rice or can complement fried fish and other Filipino mains.
If you enjoy ampalaya, there are many ways to vary the dish: add thin slices of pork or tofu for extra substance, use additional spices or a dash of fish sauce for deeper umami, or toss in a handful of chopped greens at the end for color and freshness. Keep portion sizes and seasoning adjusted to your taste, and remember that slight bitterness is part of the charm of this vegetable.
Try this Ginisang Ampalaya na May Itlog at Hipon recipe and adjust it to suit your palate. Let me know how it turns out.
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Melon with Egg and Shrimp)
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Ingredients
- 1 ampalaya (bitter gourd), cored and thinly sliced
- 1 medium tomato, chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, crushed
- 1 egg, beaten
- 5 medium shrimp, shells removed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground black pepper (plus more to taste)
- 3 tablespoons cooking oil
Instructions
- Season the shrimp with salt, ground black pepper, and garlic powder. Rub the seasonings in and let the shrimp rest for about 5 minutes to absorb the flavors.
- Crack the egg into a bowl and beat until smooth. Set aside.
- Heat a wok or large skillet over medium-high heat and add a little cooking oil. Quickly pan-fry the shrimp for about 1 minute per side, just until they turn pink and curl. Remove the shrimp and set aside.
- Add more oil to the wok if needed and heat until shimmering. Sauté the chopped onion and crushed garlic until fragrant, then add the chopped tomato. Cook until the tomato and onion soften and begin to release their juices.
- Add the sliced ampalaya to the wok and stir-fry for about 3 minutes. Aim to cook it until it is tender-crisp so it retains some bite and color.
- Pour the beaten egg into the wok and stir continuously, allowing the egg to scramble and coat the vegetables lightly. Cook until the egg is set but still moist.
- Return the cooked shrimp to the wok and stir everything together just until heated through.
- Taste and adjust seasoning with additional salt and ground black pepper as needed.
- Transfer the dish to a serving plate and serve immediately with steamed rice.
- Enjoy and share with family or friends.