Gluten-Free Sinigang with Shrimp and Tamarind

Ingredients

• about 450 g Shrimp
• 1 bunch Water spinach (kangkong)
• 2 medium Eggplant
• 1 cup Green beans
• 1 packet Tamarind soup base (gluten-free)
• 2 tbsp Fish sauce
• 1 medium Onion
• 2 medium Tomato
• 8 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large 8-quart pot, combine the 8 cups of water and the 1 medium onion, cut into quarters. Bring to a rolling boil over high heat, 100°C. Add the 2 medium tomatoes, cut into quarters. Reduce heat to medium-low, 150°C, and simmer for 5 minutes, until the tomatoes begin to soften.
2. 2Stir in the 1 packet of gluten-free tamarind soup base and the 2 tablespoons of fish sauce. Continue to stir until the soup base is completely dissolved into the broth.
3. 3Add the 2 medium eggplants, cut into 2.54 cm thick rounds, and the 1 cup of green beans to the pot. Increase heat to high, 232°C, and cook for 5 minutes, until the vegetables are tender-crisp.
4. 4Add the about 450 g of shrimp and the 1 bunch of water spinach to the pot. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
5. 5Serve the gluten-free sinigang with shrimp and tamarind hot.

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