Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• about 450 g Shrimp
• 6 cups Water
• 1 packet Tamarind soup base
• 2 medium Tomato
• 1 medium Onion
• 1 cup String beans
• 1 medium Eggplant
• 2 cups Spinach
• 1 tbsp Fish sauce

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

Instructions

1. 1In a large pot, bring the 6 cups of water to a rolling boil over high heat, 100°C.
2. 2Add the 2 medium tomatoes, cut into quarters, and the 1 medium onion, quartered. Reduce the heat to medium-low, cover, and simmer for 5 minutes.
3. 3Add the 1 packet tamarind soup base and the 1 tbsp fish sauce to the pot. Stir well until the soup base is completely dissolved. The broth should be a light brown color.
4. 4Add the 1 cup of string beans, trimmed and cut into 5.08 cm pieces, and the 1 medium eggplant, cut into 2.54 cm cubes. Continue to cook over medium-low heat for 5 minutes, or until the string beans are tender-crisp and the eggplant has softened.
5. 5Add the about 450 g of shrimp to the pot. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Stir in the 2 cups of spinach. Cook for 1 minute more, or until the spinach is just wilted.
7. 7Serve the Sinigang na Hipon hot.

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