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Filipino Recipe: Shrimp Sinigang (Sinigang na Hipon)


Shrimp Sinigang Recipe

Serves 6


100 grams tamarind pulp, soaked in a cup of hot water for 15 minutes
24 pieces fresh prawns
2 tablespoons vegetable oil
1 red onion, sliced
2 large tomatoes, quartered (or 8 cherry tomatoes)
1 green chili
8 cups of rice wash*
1/2 bunch of snake beans, cut the size of 2 inches
1 daikon, peeled and sliced
2 Japanese eggplants, sliced
1 bunch water spinach (also known as kang kong or morning glory)
¼ cup fish sauce, or, to taste
1 teaspoon sugar, or to taste


1. Heat the vegetable oil in a deep pot and sauté the red onion, tomatoes and green chili for two to three minutes.
2. Strain the tamarind pulp into the pot and add the rice wash. Bring this to a boil and then turn down to a simmer to cook the vegetables.
3. For the vegetables, add them to the pot according to how long they take to cook. Add the vegetables that take longer to cook first. As an estimate, the snake beans will take around 7 minutes, the daikon and eggplant around 5 minutes and the water spinach around 3 minutes.
4. Once the vegetables are done, add the prawns which should take only around 3 minutes or so to cook.
5. Finally, add the fish sauce and sugar and adjust the seasoning to your liking.

*Rice wash is the water that the rice has been rinsed in. It is normally the second rinse that is used. For a richer broth, remove the prawn heads and boil them to create a broth and use this instead. In a pinch, you can also use plain water.

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30 COMMENTS... read them below or add one

  1. Junie

    OMG, look at those big prawns, I love anything with prawns. It reminds me of Thai Tom Yum Goong, I wonder if the taste is similar?

  2. Ellie

    Frankly speaking, I know very little about philippino cuisine and I have not heard oc this soup! What a great collaboration from my two favourite blogs :) this soup is full of wonderful ingredients and I can wait to try it.

  3. Thank you again Bee for giving me the opportunity to guest post! I really enjoyed making sinigang from scratch and my family did mention that they loved it and would never go back to instant mix again!

  4. Vanina

    Mmmm…looks delicious! Can’t wait to try at home. Just a question about the green chili. What kind do you use and do you saute whole (not sliced/chopped) with the red onions in tomatoes in step 1?

  5. This is definitely one my most favourite dishes from home. Sadly, I don’t make it very often because I just can’t seem to get the right balance of flavours so I always end up disappointed with. My sister makes a real wicked pork version of sinigang, I miss that.

    Thanks for sharing Trissa!

  6. I love prawns to the extend that I have to carry anti-histamine with me just in case I get the bumps! This dish look so inviting.. I am now curious about the taste. thanks for the recipe!

  7. Beautiful post! It’s so interesting; I think this soup has quite a few variations in South East Asia. The Vietnamese also have their own version (one that I’m familiar with) and it too makes use of tamarind, fish sauce and so on. The basis is also seafood -great with the lovely citrusy sour notes. How wonderful it is to see both striking similarities and personal touches amongst different cuisines.

  8. C

    the picture really looks sumptous..however, i agree with Lexa i have never heard of cooking sinigang with sugar in it. Also, oil is never an ingredient for sinigang. Everything is just boiled and not sauteed.

  9. Macai26

    hahah, i also love this recipe. I am a filipino and we usually do this dish.. It’s really delicious and mouth-watering. But I really never add sugar on this. But I do saute onions, tomatoes, and shrimp, then add the broth of the shrimp, add the sour powder, let it boil and add the vegetables. :)

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