Filipino Recipe: Shrimp Sinigang (Sinigang na Hipon)
September 07th, 2010 30 Comments

Filipino Recipe: Shrimp Sinigang (Sinigang na Hipon)

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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 says:

    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 says:

    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. Katina says:

    Can I use other eggplant? Not sure what is Japanese eggplant.

  4. John P says:

    The daikon looks like fish balls. I thought they were fish balls. Seems easy to make.

  5. CarolineAdobo says:

    Gorgeous Sinigang, just looking at it is making my mouth water!

  6. Trissa says:

    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!

  7. Love Trissa blog too! Great choice. And glad that she is also one of the recipe tester!

  8. Congrats, Trissa and well done on this wonderful guest post! :D

  9. Vanina says:

    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?

  10. Joy says:

    Hey Trissa –

    I love this recipe. I just wish my husband would eat shrimps :(

  11. With this kind of recipes I don’t mind being your recipe tester either. I love food from different culture. I will defiantly try this.

  12. Magda says:

    This recipe sounds so so interesting. Looks fantastic also. Rice wash, love that! Thanks Trissa for this recipe!

  13. tigerfish says:

    I have not tried this dish before but I definitely enjoy savory, sweet, sour flavors all in one. :)

  14. I have never heard of this dish until now. Love how you share the food of the Philippines with us, thank you.

  15. The prawns looks big and juicy and the dipping sauce is right up my alley…love fish sauce!

  16. Alta says:

    Wow this looks REALLY good. It’s high time I get my hands on some tamarind and head-on shrimp and give this a go.

  17. Chowhound says:

    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!

  18. 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!

  19. zenchef says:

    It makes me realize how little i know about filipino food. It looks delicious. Now i want to learn more.
    Great guest post, Trissa!

  20. 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.

  21. Lexa says:

    Sugar in sinigang? This is quite unheard of from our province.

  22. fedhz says:

    the picture of the shrimps/prawns are lovely. I will be cooking this recipe for the first time. wish me luck!

  23. C says:

    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.

  24. UT-Man says:

    Interesting version of sinigang, I never tried sautéing and adding sugar to my sinigang.

  25. raul says:

    can u recommend a filipino restaurant in KL.

  26. Macai26 says:

    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. :)

  27. Ella says:

    Please please please tell me where you get tamarind pulp?!! Is it frozen?

  28. Chrissy says:

    I only have tamarind concentrate on hand. how much should i sub for the tamarind pulp?

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