Ampalaya Salad (amargoso)

Ingredients:
1 large ampalaya or bitter gourd

For marinade:
1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
pinch pepper

For dressing:

1/2 cup mayonaise
2 tablespoons
pickle relish
2 tablespoons white onion, minced
3 hard boiled eggs, chopped
3/4 cup small shrimp, cooked and shelled
Salt and Pepper to taste

How to make Ampalaya salad

Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane. Wash and dry ampalaya and keep in the refrigerator overnight.
Slice ampalaya thinly. Put in a bowl and sprinkle with salt. Mash with the hand to extract juice. Wash off the salt with water and drain.
In a casserole, boil water and add a pinch of baking soda. Drop ampalaya and cook for about 5-7 minutes. Drain
and refresh with tap water.
Put together marinade mixture in a bowl and add drained ampalaya. Marinate for 3-4 hours in the refrigerator.
Drain ampalaya very well. Mix in with the dressing ingredients and pile over a lettuce lined bowl. Serve well chilled.