Sinigang na hipon is a sour tamarind soup made with shrimps, string beans, long green chili peppers and radishes, and seasoned with fish sauce. This Filipino seafood recipe is a good alternative to meat dishes specially during the Lenten season. It used to be that households use real raw tamarind fruit, where the juice is extracted by setting up the fruit in hot water to soften, mashed and strained leaving a sour tamarind flavor juice.
That was then, and this is now : use a Sinigang mix.
Shrimps are expensive so you don’t want to overcook them. They cook real fast and overcooking can make them rubbery and tough, with shells that are hard to remove.
Sinigang na Hipon Recipe
- 2 pounds Shrimps
- 2 pieces Radishes orLabanos, sliced
- 1 bunch Water Spinach or Kangkong leaves
- 5-8 pieces Long String Beans or Sitaw, cut in 2 inches length
- 3 Long Green Pepper or Siling Pang-sigang, cut in half
- 2 Knorr Shrimp Broth Cubes
- 1 pack Sinigang Mix
- 2 pieces Tomatoes, quartered
- 1 medium Onion, sliced
- 1 tablespoon Fish Sauce(Patis)
- 1 teaspoon Pepper
- 6 – 8 cups water
- Put together in a deep pan onion, tomato, radishes, string beans, shrimp cubes, water and sinigang mix. Bring to a boil.
- Turn the heat down and simmer until the radishes and the string beans are cooked.
- Add the shrimp and green pepper and cook for 5 minutes.
- Turn the heat off and add the water spinach.
- Serve hot with rice.
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