Kare-Kare Made Lighter with Shrimp
Kare-kare is a beloved Filipino stew featuring a hearty, peanut-based sauce and various meat cuts. The usual assortment includes oxtail, beef tripe, pork knuckles, and more. While each of these brings exciting textures to the dish, they can also feel heavy on the tummy. Therefore most Pinoys reserve this saucy ulam for big occasions, like fiestas and birthdays.
Are you looking for ways to make it light enough for simple dinners at home? Make a seafood kare-kare instead. This recipe replaces the usual meats with shrimp to make this ultra-rich dish healthier. Now, you can enjoy this slightly indulgent treat beyond a feast. Kare-kare for a simple weekday meal, anyone?
- 4 tbsp rice flour
- 2 cups water
- 2 pcs Knorr Shrimp Cubes
- 1 cup peanut butter
- 1/2 cup oil
- 1 tbsp atsuete seeds
- 1 pc eggplant, sliced
- 5 pcs sitaw, sliced
- 1 pc banana heart, sliced
- 1 pc pechay Tagalog
- 1/2 kg shrimp
- 1/2 cup bagoong alamang
- Add Knorr Shrimp Cubes and peanut butter. Stir gently.
- In a separate pan, toss atsuete seeds in oil. Allow to sizzle until the seeds turn dark and extract their color. Use a strainer to discard the seeds. Add atsuete oil into your pot.
- Add eggplant, sitaw, banana heart, pechay, and shrimp. Let simmer for at least 15 minutes or until the veggies and shrimp are tender. Serve with bagoong on the side.
- In a large pot, mix rice flour and water; bring to a boil. Once it starts to boil, slowly lower the heat until it's simmering.
- Egg Free
- Suitable For Pregnancy