Sinigang Hipon (Shrimp in sour soup)

Sinigang na Hipon is a type of Filipino sour tamarind soup. Top view, on a wood table.
AuthorHungry PandaCategoryDifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
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
HOW TO MAKE
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

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

HOW TO MAKE
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

Notes

Sinigang Hipon (Shrimp in sour soup)