Saturday, February 14, 2009

Bottle Gourd with Shrimps

5 to 6 cups of diced Bottle gourd (remove the tough seeds)
15 medium-sized pieces shrimps, cleaned, shelled, and devein
2 tablespoons garlic, minced
1 1/2 Roma tomatoes, chopped
3 tablespoons fish sauce, Thai or Vietnamese
3 tablespoon vegetable oil
dash of freshly ground pepper
1/2 cup water

In a pan, brown the garlic in oil on medium-high heat. Add the tomatoes and cook for about 2 minutes. Add the shrimps and mix well to cook until they turn pink. Add the gourd and cook for 2 minutes. Add the fish sauce.  Add a dash of pepper and the water. Mix well until gourd is cooked (about 3 to 4 minutes). Serve immediately with steaming hot rice.

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