Shrimp Sinigang

Name: Shrimp Sinigang
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 people
Ingredients: 1 tablespoon tamarind paste; 24 pieces fresh prawns; 2 tablespoons vegetable oil; 1 red onion; 2 large tomatoes; 1 green chili; 8 cups rice wash*; 1/2 bunch snake beans; 1 daikon; 2 Japanese eggplants; 1 bunch Water spinach; ¼ cup fish sauce; 1 teaspoon sugar

User Reviews

4.7

39 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 people
Calories
157 kcal
Course
Main Course
Cuisine
Filipino

Shrimp Sinigang

Kelsey Carr

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Shrimp sinigang (sinigang na hipon) is a comforting soup with big prawns and fresh veggies swimming in a savory, sweet, and sour tamarind broth. Enjoy with steamed white rice for a classic Filipino meal!

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Ingredients

Servings

1 tablespoon tamarind paste
24 pieces fresh prawns
2 tablespoons vegetable oil
1 red onion sliced
2 large tomatoes quartered (or 8 cherry tomatoes)
1 green chili
8 cups rice wash*
1/2 bunch snake beans cut the size of 2 inches (5cm)
1 daikon peeled and sliced
2 Japanese eggplants sliced
1 bunch Water spinach also known as kang kong or morning glory
¼ cup fish sauce or to taste
1 teaspoon sugar or to taste

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Instructions

Heat the vegetable oil in a deep pot and sauté the red onion, tomatoes and green chili for two to three minutes.
Add tamarind paste and the rice wash to the pot. Bring this to a boil and then turn down to a simmer to cook the vegetables.

For the vegetables

Add them to the pot according to how long they take to cook. Add the vegetables that take longer to cook first. As an estimate, the snake beans will take around 7 minutes, the daikon and eggplant around 5 minutes and the water spinach around 3 minutes.
Once the vegetables are done, add the prawns, which should take only around 3 minutes or so to cook.
Finally, add the fish sauce and sugar and adjust the seasoning to your liking.

Notes

Recipe by Trissa at trissalicious.com
The dish is easily adaptable depending on what type of protein is on hand. You can use pork, beef, or prawns.
I use tamarind to create that signature sourness, and tamarind pulp is readily available in Asian grocery stores. To make the base of the soup, tamarind pulp is soaked in hot water for a few minutes and then mashed, strained, and added to the pot.
Tamarind paste is potent stuff, so begin with a small amount and gradually add more until you reach your desired level of sourness.
Can’t find tamarind pulp or paste? Buy sinigang mix online or from your local Asian store. These complete seasoning packets come in various flavors like tamarind, taro, and miso.
There’s really no substitute for fish sauce in a Pinoy recipe for shrimp sinigang.
Sinigang is never complete without a bowl of steaming white rice and what we refer to as sawsawan, a dipping sauce made with fish sauce, calamansi, and a bit of chili.
If you’re not serving this with rice—or just don’t want to use rice wash—go ahead and use regular water.

Nutrition Information

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Serving 6people Calories 157kcal (8%) Carbohydrates 224g (75%) Protein 22g (44%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 10mg (3%) Sodium 860mg (36%) Fiber 10g (40%) Sugar 19g (38%)