Filipino

Sinigang na Hipon

Name: Sinigang na Hipon
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 1/2 lbs large shrimp, shell-on, deveined; 1 (1.4 oz) packet tamarind sinigang mix (or 1/2 cup fresh tamarind pulp); 8 cups water; 2 medium tomatoes, quartered; 1 large white onion, quartered; 1 medium daikon radish, peeled and sliced into 1/4-inch rounds; 1 bunch water spinach (kangkong), trimmed into 3-inch pieces; 1 cup long beans, cut into 2-inch pieces; 2 finger chilies (siling haba); 2 tbsp fish sauce

A bright, sour tamarind soup brimming with plump shrimp and crisp-tender vegetables that defines Filipino comfort food.

40 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

1
In a large pot, bring the water, onion, and tomatoes to a boil, then simmer for 10 minutes, pressing the tomatoes against the side to release their juices.

2
Add the daikon rounds and cook for 6-8 minutes until just tender when pierced with a fork.
3
Stir in the tamarind mix and fish sauce, then add the long beans and finger chilies and simmer for 4 minutes.
4
Slide in the shrimp and cook for 3-4 minutes, just until they turn pink and curl, being careful not to overcook them.
5
Add the water spinach, push it under the broth, and turn off the heat so the residual warmth wilts it in about 1 minute.
6
Taste and adjust the sourness and saltiness with more tamarind or fish sauce, then ladle into bowls and serve piping hot with steamed rice.

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