Krill 
The alamang (krill) at the left were fresh-frozen I found at the Asian market recently. However, they are much bigger than the alamang sold fresh in the Philippines. But shrimp is shrimp so I was excited to try it with my fresh bitter melon from the garden.
Follow the same method of cooking as Ginisang Ampalaya, but you don’t have to shell these tiny shrimp. Cook them whole but make sure you clean them well because they come with small debris. Rinse in running water in a sieve.
Kusina ni Norie 
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