Cherry & Dennis Helper Habitat
Filipino Sautéed Chayote with Shrimp
菲律賓蝦仁炒合掌瓜
Recipe overview
Chayote is cut into slim strips and quickly sautéed with shrimp, tomato and garlic for a light, tender dish. Cook the shrimp opaque to 63°C without overcooking.
01
Ingredients
Main ingredients
- 600 g chayotes
- 300 g prawn
- 2 piece tomato
- 1 piece onion
- 4 clove garlic
Sauce
- 100 ml water
Seasoning
- 2 tbsp neutral cooking oil
- 1 tbsp Fish sauce
- 1/4 tsp Black pepper
02
Tools
- knife
- cutting board
- vegetable peeler
- mixing bowl
- colander
- wok
- spatula
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Peel and core chayote
Peel the chayotes, halve lengthwise and remove the firm cores.
Step 2
Cut chayote strips
Cut the chayote into slim matchsticks about six centimetres long.
Step 3
Clean shrimp
Peel and devein the shrimp, rinse briefly and pat completely dry.
Step 4
Prepare aromatics
Cut tomatoes into wedges, slice the onion thinly and mince the garlic.
Step 5
Sear shrimp
Heat one tablespoon oil and sear the shrimp for one minute per side, then lift out.
Step 6
Sauté onion and garlic
Add the remaining tablespoon oil and sauté onion and garlic for two minutes.
Step 7
Soften tomatoes
Add the tomatoes and cook for two minutes until they begin to release juice.
Step 8
Add chayote and water
Add the chayote and 100 ml water, toss evenly and bring to a simmer.
Step 9
Cover and cook chayote
Cover and cook over medium-low heat for five minutes until just tender.
Step 10
Return shrimp
Return the shrimp and fold gently through the tender chayote.
Step 11
Season and cook to 63°C
Add one tablespoon fish sauce and a quarter teaspoon pepper; cook one to two minutes until shrimp reach 63°C.
Step 12
Serve
Transfer the chayote and shrimp with a little tomato juice to a white plate and serve hot.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
