Add the carrot, chayote, garlic, ginger and chilies. Drizzle in about a teaspoon of fish sauce. Saute for about a minute.
Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes (see notes after the recipe).
When the vegetables are done, add the shrimps.
Continue sauteeing just until the shrimps change color. DO NOT OVERCOOK.
Turn off the heat. Taste and season with more fish sauce, if needed.
Transfer the cooked dish to a serving plate.
Garnish with fine slivers of scallions.
Serve your sayote at hipon guisado at once.
This is easy sautéed shrimp and chayote dish was made with 400 grams of frozen, vacuum-sealed shrimps that came peeled and deveined. If using fresh shrimps that need to be peeled and deveined, you will need around 600 grams.If the wine dries up before the vegetables are done, add a quarter a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.Updated from a recipe originally published in 05/14/2010
Sayote at Hipon Guisado (Sautéed Chayote and Shrimps) printed from https://casaveneracion.com/sayote-at-hipon-guisado-sauteed-chayote-and-shrimps/ for personal use only. Not for republication nor distribution.