This traditional Filipino dish requiring minimal prep and cook time, usually calls for sauteed shrimp paste (bagoong alamang), but for the purposes of keeping the sodium low, I just used a bit of salt. Doing so allows the sweetness of the shrimp and tomato to come through.
((Bitter melon, or karela, has been proven to be very effective in the treatment of diabetes. If you are very sensitive to bitterness, simply soak and squeeze the melon pieces in a solution of salt water to reduce its flavor.))
2 large bitter melons, halved lengthwise, seeds discarded and chopped into slanted half-moons
Gulf shrimp, shelled and deveined
1 medium ripe tomato, diced
1/2 onion, diced
3 cloves garlic, minced
salt and pepper to taste
1. Drizzle olive oil in a hot pan and fry garlic until fragrant. Add shrimp. Season with salt and pepper.
2. Before shrimp turns completely pink, add tomato and onion. Pour in just enough water to cover the shrimp, tomato and onion mixture. Bring to boil.
3. Reduce heat to medium-high and add bitter melon slices. Bring to boil again.
4. Dish is finished when bitter melon slices are tender, but not mushy.
5. Reduce heat to low. Crack an egg and drop into the pan, mixing to incorporate. (Optional, I left it out for this recipe).
6. Serve hot with rice.
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