Sinigang hipon (shrimp in sour soup)

Sinigang is one of the most popular and favorite Filipino dishes among locals.
Sinigang-Hipon

This dish from is as popular as Adobo although maybe not (yet) quite as popular internationally. The soups flavor is sour with fruits abundant in the Philippines like tamarind, guava, green mangoes or bilimbi (kamias).

Add in some big, fresh, succulent shrimp swimming in a savory, sweet, and sour broth…the thought of it will instantly set off any mouth watering.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 4 rice measuring cups of long grain white rice
 6 cups water for boiling the shrimp
 500 g shrimps (with skin and head), seasoned with a little salt
 3 plum Tomatoes, quartered
 2 onions, chopped
 1 white radish, sliced
 2 mild green chile peppers
 6 okra
 5 ½ cups freshly squeezed Tamarind juice or to taste*
 2 tbsp fish sauce or use Salt instead, to taste
 280 g fresh Spinach or 1–2 bunches of Kangkong
 3 mini guava (bayabas) - optional

1

Add the rice to the rice cooker bowl. If using 4 cups of rice then fill up to the level 4 white rice line. Select the WHITE RICE function and press START

2

Bring the water to a boil in a large pan then add the tomatoes, onions and sliced radishes and cook until the latter are tender-crisp (half-cooked).

3

Add the green chili peppers, okra, bayabas (optional) and tamarind juice and continue to cook for another 3 minutes.

4

Add the shrimp and season with salt or fish sauce, to taste then cook for another 4-5 minutes or until shrimps are cooked and veggies are all tender.

5

Check the seasoning at this point – add more souring agent, fish sauce or water, if necessary, then turn off the heat.

6

Stir in the Kangkong. spinach and then cover and let the spinach wilt and cook for a couple of minutes. The steam from the hot soup should cook it quick.

7

Ladle the sour shrimp soup into bowls and must serve with white rice for the traditional broth accompaniment

Ingredients

 4 rice measuring cups of long grain white rice
 6 cups water for boiling the shrimp
 500 g shrimps (with skin and head), seasoned with a little salt
 3 plum Tomatoes, quartered
 2 onions, chopped
 1 white radish, sliced
 2 mild green chile peppers
 6 okra
 5 ½ cups freshly squeezed Tamarind juice or to taste*
 2 tbsp fish sauce or use Salt instead, to taste
 280 g fresh Spinach or 1–2 bunches of Kangkong
 3 mini guava (bayabas) - optional

Directions

1

Add the rice to the rice cooker bowl. If using 4 cups of rice then fill up to the level 4 white rice line. Select the WHITE RICE function and press START

2

Bring the water to a boil in a large pan then add the tomatoes, onions and sliced radishes and cook until the latter are tender-crisp (half-cooked).

3

Add the green chili peppers, okra, bayabas (optional) and tamarind juice and continue to cook for another 3 minutes.

4

Add the shrimp and season with salt or fish sauce, to taste then cook for another 4-5 minutes or until shrimps are cooked and veggies are all tender.

5

Check the seasoning at this point – add more souring agent, fish sauce or water, if necessary, then turn off the heat.

6

Stir in the Kangkong. spinach and then cover and let the spinach wilt and cook for a couple of minutes. The steam from the hot soup should cook it quick.

7

Ladle the sour shrimp soup into bowls and must serve with white rice for the traditional broth accompaniment

Sinigang Hipon (Shrimp in sour soup)

HANDY TIP – Try with other proteins such as pork, beef, or prawns. Try also with sawsawan, a dipping sauce made with fish sauce, calamansi and some chili.