Shrimp Sinigang with Tamarind (Filipino Sour Soup Recipe)
Shrimp Sinigang is a light, yet satisfying sour soup that takes less than 20 minutes to make using shrimp or prawns with fresh vegetables like eggplant, okra, string beans, spinach, and gabi. It has a sweet, savory, sour taste to it. Serve it with steamed rice, and you've got a perfect meal!
Servings 6 bowls
Calories 56kcal
Cost $10
Equipment
- Dutch Oven
Ingredients
- 1 Tablespoon Olive Oil
- 1 ½ pound Shrimps or Prawns fresh or frozen
- 1 quart Water
- 1 Tomato sliced
- 1 Tablespoon Tamicon Tamarind Paste
- 1 2 Taro Root sliced
- 1 Eggplant sliced diagonally
- 1 cup String Beans
- 1 cup Okra
- 1 cup Spinach
- Juice of 1 Lemon
- Salt to taste
- Chili Pepper optional
- Fish Sauce optional
Instructions
- In a stockpot, add water, tamarind paste, and tomato. Bring water to a boil.
- Add shrimp or prawns and juice of one lemon. Let simmer for 3 minutes. Be careful not to go over, since we still need to cook the vegetables, which will give the shrimp more cooking time.
- Add Taro Root, Eggplant, String beans, Okra, and Spinach to the stockpot. Cover and continue to simmer for an additional 2 or 3 minutes. Turn off and remove from heat. Add salt or fish sauce to taste.
- Serve with rice or nice crusty bread to sop up the Sinigang broth.
Notes
- You can substitute prawns for the shrimp in this recipe. Depending on the size, the cooking times will vary and will be slightly more.
- You can also use fresh or frozen (peeled and headless) shrimp.
- If you can't find Taro Root, you can substitute parsnips, turnips, or rutabaga.
- You can substitute green beans for string beans.