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Shrimp Sinigang

RECIPES


This iconic dish, steeped in centuries of cultural evolution, effortlessly combines the zest of tamarind-infused broth with succulent shrimp, creating a symphony of flavors that captures the essence of Filipino comfort food.



Sinigang is a traditional Filipino sour soup known for its unique blend of savory and sour flavors. It has become a staple in Filipino cuisine, offering a comforting and hearty meal that is perfect for both regular family dinners and special occasions. The dish is versatile, and while it can be made with various meats, Shrimp Sinigang has gained popularity for its light and refreshing taste.


History

The roots of Sinigang can be traced back to pre-colonial Philippines. The indigenous people used souring agents like tamarind, kamias (bilimbi), and guava to flavor their stews. The dish evolved over time, incorporating influences from Chinese, Spanish, and other Southeast Asian cuisines. Today, Sinigang is considered a national dish that embodies the rich and diverse culinary history of the Philippines.


Popularity

Shrimp Sinigang, in particular, has gained immense popularity due to the delicate flavor of shrimp complemented by the tangy broth. The dish is enjoyed by Filipinos of all ages and has also found a fan base among foreigners who appreciate its unique taste profile. The balance of savory and sour notes, combined with a variety of fresh vegetables, makes it a beloved comfort food.


Recipe

Ingredients:

1 lb large shrimp (or bigger prawns, if preferred), peeled and deveined

1 large onion, quartered

2 tomatoes, quartered

1 radish, sliced

1 eggplant, sliced

1 bunch string beans, cut into 2-inch pieces

2 pieces green chili peppers

1 packet Sinigang mix (tamarind soup base)

1.5 liters water

Fish sauce or salt to taste

Freshly ground black pepper to taste

Bok choy or water spinach (kangkong) for garnish


Instructions

1. In a large pot, bring water to a boil.

2. Add onions and tomatoes to the pot and cook until softened.

3. Stir in the Sinigang mix and bring the broth to a simmer.

4. Add radish, eggplant, and string beans to the pot. Cook until vegetables are tender.

5. Season the broth with fish sauce or salt and black pepper to taste.

6. Add shrimp to the pot and cook until they turn pink and opaque.

7. Throw in the green chili peppers for an extra kick.

8. Adjust the seasoning if necessary and add bok choy or water spinach.

9. Once the greens are wilted, remove the pot from heat.


Serve hot with steamed rice.

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