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:
IN THE PANTRY:
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.)
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