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
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. Add
shrimps and onion.
Prepare vinaigrette with the vinegar, olive oil, sugar, salt and pepper and add to the salad bowl. Combine
well. Refrigerate (serve cold). Garnish with tomato wedges just before serving.
To add more pizzaz, add salted duck eggs cut into thin wedges.
