Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• about 450 g Shrimp
• 1 package Tamarind Soup Base
• 1 bunch Water Spinach (Kangkong)
• 1 cup Okra
• 2 medium Tomatoes
• 1 medium Onion
• 1 cup Long Green Beans (Sitaw)
• 8 cups Water
• 1 tbsp Fish Sauce (Optional)

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

Instructions

1. 1In a large pot, bring the 8 cups of water to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 2 medium tomatoes, cut into quarters, and the 1 medium onion, cut into quarters, to the boiling water. Reduce the heat to medium-low and simmer gently for 5 minutes, until the tomatoes begin to soften.
3. 3Add the 1 package Tamarind Soup Base to the pot and stir continuously with a whisk until it is completely dissolved into the broth, about 1 minute.
4. 4Add the about 450 g of shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Add the 1 cup of okra, cut into 2.54 cm pieces, and the 1 cup of long green beans, cut into 2.54 cm pieces, to the pot. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
6. 6Add the 1 bunch of water spinach (kangkong) to the pot. Stir gently until the leaves are wilted, about 1-2 minutes.
7. 7If using, stir in the 1 tbsp of fish sauce. Serve the Sinigang na Hipon hot.

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