Print Friendly and PDF
Chili Garlic Shrimps with Dragon Fruit Puree Recipe
Chili Garlic Shrimps with Dragon Fruit Puree Recipe
Chili Garlic Shrimps with Dragon Fruit Puree

The dragon fruit, also known as the pitaya or pitahaya, is the fruit of a tropical cactus and a relative of the kiwi. It is also referred to as the nanetikka fruit and the strawberry pear – which refers to its appearance – a yellow, pink or red pear-shaped fruit with a creamy white or shocking pink fleshy interior with black seeds. It is strikingly beautiful with night blooming flowers as large as a foot - the largest among the cactus family. Its flavor is described as a combination of kiwi and pear.

kusina ingredients 

  • 6 medium shrimps, deveined shells removed, tails left intact
  • 1 large dragon fruit
  • 3 Tbsp Lee Kum Kee Chili Garlic Sauce
  • 3 Tbsp of olive oil
  • 1 Tbsp butter
  • 1 tsp Lee Kum Kee Oyster Cooking Sauce
  • ½ tsp honey
  • 6 stalks of asparagus, trimmed
  • 1 carrot, cut into sticks
  • 1 red bell pepper, cut into sticks
  • pinch of salt and pepper

kusina instructions
1. Wash the dragon fruit. Cut into quarters, peel the skin. In a bowl, mash the dragon fruit until smooth, add 1 tbsp. honey. Chill. Set aside.

2. In a medium pot, blanch carrots, asparagus and bell pepper. Drain water, immediately place in a bowl and toss with a small small amount of olive oil. Spread out to cool.

3. In a bowl,season shrimps with salt and pepper. Then melt butter in a frying pan over medium heat. Add 1 tsp. Lee Kum Kee Kitchen Empress All Purpose Oyster Flavoured Cooking Sauce and 3 Tbsp. Lee Kum Kee Chili Garlic Sauce and Shrimps. Stir-fry shrimps until opaque.

4. To serve. Spoon puree into the shot glasses. Hook shrimps onto rims. Then, insert sticks of asparagus, carrot and bell pepper. Serve immediately.



Your daily source of delicious pinoy food, easy to prepare recipe guides, promos, and a lot more.

Post A Comment: