📝 About This Recipe
Sinigang na Hipon is the quintessential Filipino comfort food, beloved for its signature 'asim' or sourness that instantly awakens the palate. This vibrant tamarind-based broth features succulent prawns and a colorful medley of native vegetables, creating a perfect balance of savory, tart, and umami flavors. It is a heartwarming staple that captures the essence of home-cooked Filipino hospitality in every steaming spoonful.
🥗 Ingredients
The Seafood
- 500-750 grams Large Prawns or Shrimp (with heads and shells on for maximum flavor)
The Aromatic Base
- 6-8 cups Rice Wash (Hugas Bigas) or Water (the second rinse of rice adds a subtle thickness to the broth)
- 1 large Red Onion (quartered)
- 3 medium Tomatoes (quartered and slightly mashed to release juices)
- 1 thumb-sized piece Ginger (sliced and bruised)
- 3-4 tablespoons Fish Sauce (Patis) (adjust to taste)
The Sour Agent
- 1 packet Siniang Mix (Tamarind Base) (40g size, or use 1 cup fresh tamarind pulp for authenticity)
The Vegetables
- 1 medium Radish (Labanos) (sliced diagonally into rounds)
- 1 bunch String Beans (Sitaw) (cut into 2-inch lengths)
- 2 medium Eggplant (sliced diagonally)
- 6-8 pieces Okra (ends trimmed)
- 1 large bunch Water Spinach (Kangkong) (leaves and tender stalks separated)
- 2-3 pieces Green Finger Chilies (Siling Haba) (kept whole for aroma without too much heat)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the shrimp by trimming the long whiskers and sharp rostrum (the 'horn' on the head) using kitchen shears, but keep the shells and heads intact for the richest broth flavor.
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2
In a large pot over medium heat, combine the rice wash (or water), quartered onions, ginger, and tomatoes.
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3
Bring the liquid to a rolling boil. Once boiling, lower the heat and simmer for about 5-8 minutes until the tomatoes are soft and the onions are translucent.
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4
Add the sliced radish to the pot and cook for 3 minutes, as they take longer to soften than the other vegetables.
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5
Pour in the tamarind mix (or fresh tamarind pulp) and the fish sauce. Stir well to ensure the powder is fully dissolved and the flavors are integrated.
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6
Add the string beans, okra, and eggplant. Cover and simmer for another 3-4 minutes until the vegetables are tender but still vibrant in color.
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7
Gently drop in the shrimp and the green finger chilies. The chilies provide a wonderful aroma that is characteristic of a good Sinigang.
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8
Cook the shrimp for only 2-3 minutes. You will know they are done when they turn bright orange and form a 'C' shape. Be careful not to overcook them, or they will become rubbery.
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9
Add the kangkong stalks first, followed by the leaves. Submerge them into the broth and turn off the heat immediately.
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10
Cover the pot for 1 minute; the residual heat will perfectly wilt the kangkong leaves while keeping them bright green.
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11
Taste the broth. If you prefer it more sour, add more tamarind; if it's too tart, add a splash more water or a pinch of salt.
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12
Transfer to a large serving bowl, ensuring everyone gets a generous portion of shrimp and various vegetables.
💡 Chef's Tips
Always use rice wash (the water from rinsing rice) as your base to give the soup a fuller body and a traditional taste. Avoid overcooking the shrimp; once they turn orange and opaque, they are ready to be served. If using fresh tamarind, boil the pods in a little water until soft, mash them, and strain the juice into the pot for a more natural tartness. Mash one or two of the cooked tomato wedges against the side of the pot to release more color and tang into the broth. Add the leafy greens at the very end and turn off the heat to prevent them from turning a dull, brownish color.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls alongside a mound of fluffy white jasmine rice. Provide a small side saucer of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for dipping the shrimp. Pair with 'Tuyô' (salted dried fish) or crispy fried pork for a wonderful contrast in textures. A cold glass of calamansi juice or iced tea balances the savory and sour notes of the meal perfectly. For a complete Filipino feast, serve alongside a dry dish like Adobo or grilled pork belly (Liempo).