Ginisang Sayote with Shrimp (Sautéed Chayote)
Ginisang Sayote with Shrimp is a light yet satisfying Filipino vegetable dish where tender-crisp chayote squash and juicy shrimp are sautéed with aromatics and finished in a savory oyster sauce. This everyday comfort food balances subtle flavors and contrasting textures while keeping prep simple and ingredients minimal, making it a practical choice for both family meals and casual entertaining. Ready in just 30 minutes, it showcases the Filipino talent for transforming humble ingredients into nourishing, flavorful fare that pairs perfectly with steamed rice.
Equipment
- Large wok or kawali (deep frying pan) for even heat distribution
- Sharp knife and cutting board for prep work
- Rubber gloves for handling sayote
- Measuring spoons and cups for precise measurements
- Wooden spoon or spatula for sautéing
- Pot lid for steaming the vegetables
Ingredients
- 4 sayote/chayote sayote - peeled, cored, and sliced
- ½ pound large shrimp hipon - peeled, deveined, cut into bite-sized pieces
- 1 medium onion sibuyas - chopped
- 2 cloves garlic bawang - minced
- 2 ripe Roma tomatoes kamatis - chopped
- 2 tablespoons oyster sauce
- 1 tablespoon cooking oil
- 1 cup hot water
- Salt asin at paminta) to taste
Instructions
- Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don't have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears – this removes the sticky sap.
- Peel and chop the onion. Peel and mince the garlic cloves. Chop the tomatoes into small pieces. Peel and devein the shrimp, then cut each into 3-4 pieces.
- Heat your pan over medium heat (350°F/175°C). Add the oil and wait until it shimmers. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped onions and cook for 2 minutes until they become clear.
- Add the chopped tomatoes to the pan. Cook for 3-4 minutes, gently pressing them with your spoon until they soften and release their juices.
- Turn the heat to medium-high (375°F/190°C). Add the chopped shrimp to the pan. Cook just until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
- Pour the hot water into the pan. Add the oyster sauce and stir until well combined. Add all the sliced sayote pieces. Cover the pan and reduce heat to medium-low (325°F/163°C). Let it simmer for 15-20 minutes, or until the sayote is tender but still slightly crisp when pierced with a fork.
- Return the cooked shrimp to the pan. Season with salt and pepper to taste. Stir gently to combine everything and cook for another minute until the shrimp is heated through.
- Serve hot with steamed rice. For extra flavor, serve with patis (fish sauce) on the side for diners to add to taste.
Tips from Lola's Kitchen
- Choose firm, light green sayote without blemishes
- Slice sayote uniformly for even cooking
- Don't overcook the shrimp - they should be just pink
- Use fresh, not frozen tomatoes for better flavor
- Paalala: Always taste before adding more salt