Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 400 g ampalaya (bitter melon)
- 1 tbsp vinegar
- 1 tbsp sea salt
- 3 tbsp olive oil
- 150 g cooked shrimps shelled and de-veined (optional)
- 1/2 tsp granulated sugar
- 1 large onion, sliced sea salt to taste
- tomato wedges for garnish
- =
Directions
1. Cut the bitter melon (ampalaya) in half lenghtwise and remove the white pith and seeds, then cut diagonally. Mash with salt and squeeze the bitter juice, then wash well in running water, squeeze dry and place in a sald bowl.
2. Add shrimps and onion.
3. Prepare vinaigrette with the vinegar, olive oil, sugar, salt and pepper and add to the salad bowl.
4. Combine well. Refrigerate (serve cold). Garnish with tomato wedges just before serving.