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Shrimp Pinakbet Recipe

Postulant Cook

Shrimp Pinakbet, photo by Arnold Gamboa

Shrimp Pinakbet Recipe

I do love a meaty pinakbet but once and again a good shrimp pinakbet is the business. And true, the above photo looks as good as it tastes.  It is just yummy for a happy tummy 🙂

Pinakbet originated in the Ilocos region of the Philippines.  Because of the taste and goodness of the recipe, it was quickly adapted by the whole archipelago.

Here is a really scrumptious tasting recipe.

 

Ingredients:

1 tbsp oil

2 pound prawns

1 medium ampalaya (bittergourd), deseeded and sliced

1 pound squash, peeled and cut into biggish cubes

1 medium size eggplant (aubergine)

100 g string beans, trimmed and cut into 1½ inches lengths

2 tomatoes, sliced

1 medium onion, sliced

3 cloves garlic, peeled and minced

¼ cup bagoong na alamang (shrimp paste)

1 cup water

Method of Preparation:

  • Using a sauce pan (or preferably a heat-proof ceramic/earthenware pot for a more authentic feel), heat the oil and quickly fry the prawns in the garlic for a minute.
  • Add the ampalaya, squash, eggplant, tomato and onion.
  • Pour in the water.
  • Stir in the bagoong.
  • Cover the pan and allow to simmer until the vegetables are tender.
  • Check the seasoning, add a little patis if more salt is required!

 

 

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