Sinigang na Hipon - Shrimp Sinigang

Shrimp in Sour Tamarind Soup

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.

If you still want the old-fashioned way of doing it, please refer to the Beef Sinigang recipe.

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.

YOUR SINIGANG NA HIPON SHOPPING LIST:

  • Shrimps
  • Radishes orLabanos
  • Water Spinach or Kangkong leaves
  • Long String Beans or Sitaw
  • Long Green Pepper or Siling Pang-sigang
  • Shrimp Broth Cubes
  • Sinigang Mix
  • Tomato

IN THE PANTRY:

  • Onion
  • Fish Sauce(Patis)
  • Pepper

INGREDIENTS

  • 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

PREPARATION TIME : 10 minutes

COOKING TIME : 15 minutes

1 Put together in a deep pan onion, tomato, radishes, string beans, shrimp cubes, water and sinigang mix. Bring to a boil.

2 Turn the heat down and simmer until the radishes and the string beans are cooked.

3 Add the shrimp and green pepper and cook for 5 minutes.

4 Turn the heat off and add the water spinach.

5 Serve hot with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

  • Add the spinach in the very end for it to retain it's color.

  • You can remove shrimp shells but leave the tail intact so it's pretty easy to eat. I suggest to devein the shrimp for presentation purposes if you are to serve this to guests. Also, cook very briefly, like 2-3 minutes instead of 5 minutes.

Subscribe to filipino-food-recipes.com to get access to our Recipe Index Page!

Don't worry, your email address is totally secure

and will only be used to send you updates!

Return to Filipino Seafood Recipes Page

Return to HomePage

Return to Sinigang Na Hipon Top Page


New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Mytaste.ph