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We hope you got insight from reading it, now let’s go back to sinigang na hipon (filipino shrimp tamarind/sour soup) recipe. To cook sinigang na hipon (filipino shrimp tamarind/sour soup) you only need 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup):
- Get 1 lb shrimp with heads (cleaned, deveined and trimmed)
- You need 1 large onion quartered
- Get 2 medium sized tomatoes quartered
- Provide 1 ginger sliced
- Get 100 g water spinach (cut in 3 inches length)
- Use 50 g green okra (cut in half diagonally)
- Take 50 g string beans (cut in 2-3 inches length)
- Take 1-2 pieces green long chili/pepper
- Prepare 2 tablespoons fish sauce
- You need 1 pack sinigang mix or tamarind soup base mix
- You need 6-8 cups water
- You need Optional: Radish sliced (labanos), eggplant quartered
Steps to make Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup):
- Pour water in a deep pot and bring to a boil.
- Throw in onions, tomatoes, and ginger with the sinigang mix/tamarind soup base powder and cook for about 5 minutes.
- Add shrimp and optional eggplant and cook for about 5 minutes.
- Add string beans, green okra, green long pepper, fish sauce, and optional radish and cook for 3 more minutes.
- Add water spinach right before turning off the heat. Let it stand with the pot cover on for about 3 minutes to cook. Serve hot with white rice and enjoy!
This dish also includes a variety of vegetables such as daikon radish, snake beans, okra, and eggplant. This dish is best served during cold weather. It is best enjoyed hot with a cup of white rice. Shrimp in Sour Soup (Sinigang na Hipon) Recipe by Manila Spoon A classic Filipino soup made with shrimps, tomatoes, mild green chili peppers, radishes and okra often seasoned with fish sauce and characterized by its tangy-sour flavor usually from the tamarind fruit or from local lemons. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), white radish (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng).
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