📝 About This Recipe
Sinigang na Hipon is the ultimate Filipino comfort food, beloved for its signature 'asim' or sour profile that awakens the palate and warms the soul. This vibrant soup features succulent prawns nestled in a tamarind-infused broth, brimming with a colorful assortment of garden-fresh vegetables. It is a masterclass in balancing sour, salty, and savory notes, making it an indispensable centerpiece of the Philippine culinary heritage.
🥗 Ingredients
The Seafood
- 500 grams Large Shrimp or Prawns (with heads and shells intact for maximum flavor)
The Broth Base
- 6-8 cups Rice Wash (the water from the second rinse of rice; or use plain water)
- 40-60 grams Tamarind Pulp or Sinigang Mix (adjust to desired sourness)
- 3 large Tomatoes (quartered)
- 1 medium Red Onion (quartered)
- 1 inch thumb Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (add more to taste)
The Vegetables
- 1 medium Radish (Labanos) (sliced diagonally)
- 1 bunch String Beans (Sitaw) (cut into 2-inch lengths)
- 2 small Eggplant (sliced diagonally)
- 6-8 pieces Okra (tops trimmed)
- 1 large bunch Water Spinach (Kang-kong) (leaves and tender stalks separated)
- 2-3 pieces Green Finger Chilies (Siling Haba) (kept whole for aroma)
Seasoning
- 1/2 teaspoon Black Pepper (ground)
- to taste Salt
👨🍳 Instructions
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1
Prepare the shrimp by trimming the whiskers with kitchen shears, but keep the heads and shells on as they provide the essential 'fat' and depth to the broth.
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2
In a large pot, combine the rice wash (or water), quartered onions, tomatoes, and ginger. Bring the liquid to a rolling boil over medium-high heat.
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3
Once boiling, use a wooden spoon to gently crush the tomatoes against the side of the pot to release their juices and natural color into the broth.
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4
Lower the heat to a simmer and add the fish sauce (patis) and black pepper. Let it simmer for 5 minutes to develop the base flavors.
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5
Add the sliced radish to the pot. Cover and cook for about 3-4 minutes until they begin to soften slightly.
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6
Stir in the tamarind pulp or sinigang mix. Taste the broth; it should be sharp and sour. Adjust by adding more tamarind or a pinch of salt if needed.
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7
Add the string beans, eggplant, and okra. These vegetables take slightly longer to cook than the leafy greens.
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8
Drop in the green finger chilies. These will provide a mild heat and a distinct peppery aroma without making the soup overly spicy.
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9
Once the vegetables are nearly tender (about 3 minutes), add the shrimp to the pot. Submerge them fully in the hot liquid.
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10
Cook the shrimp for only 3-5 minutes. Watch for them to turn a vibrant orange and curl into a 'C' shape. Be careful not to overcook them, or they will become rubbery.
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11
Turn off the heat. Add the kang-kong (water spinach) stalks first, then the leaves on top.
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12
Cover the pot and let the residual heat wilt the greens for 1-2 minutes. This ensures the vegetables stay bright green and crisp.
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13
Give the soup one final gentle stir and serve immediately while steaming hot.
💡 Chef's Tips
Always use rice wash instead of plain water for a thicker, more flavorful broth body. Do not overcook the shrimp; as soon as they turn opaque and orange, they are done. If using fresh tamarind, boil the fruit in a bit of water until soft, mash it, and strain the juice into the pot. For a cleaner broth, you can skim off the foam that rises to the top when boiling the shrimp. Adjust the 'asim' (sourness) at the very end to suit your personal preference.
🍽️ Serving Suggestions
Serve hot in a large communal bowl alongside a mountain of steamed white jasmine rice. Provide a small side dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo). Pairs beautifully with crispy fried fish or 'liempo' (grilled pork belly) for a texture contrast. A cold glass of calamansi juice or iced tea balances the savory-sour profile of the soup. Enjoy as a restorative meal during rainy days or cold evenings.