Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• about 450 g Shrimp
• 2 tbsp Tamarind Soup Base
• 1 bunch Water Spinach (Kangkong)
• 6 pieces Radishes
• 1 cup Long Beans
• 2 pieces Tomatoes
• 1 piece Onion
• 1 tbsp Fish Sauce
• 8 cups Water

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

Instructions

1. 1In a large pot, bring 8 cups of water to a rolling boil over high heat, about 100°C.
2. 2Add the 2 pieces of tomatoes and 1 piece of onion to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes, or until the tomatoes have softened slightly.
3. 3Stir in the 2 tablespoons of Tamarind Soup Base and 1 tablespoon of fish sauce until the soup base is fully dissolved.
4. 4Add the 6 radishes, cut into 1.27 cm thick rounds, and the 1 cup of long beans, trimmed and cut into 5.08 cm pieces. Cook for 3 minutes, or until the vegetables are tender-crisp.
5. 5Add the about 450 g of shrimp to the pot. Cook over medium-high heat for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Add the 1 bunch of water spinach (kangkong), with tough stems removed and leaves roughly chopped. Stir gently and cook for 1 minute, or until the leaves are just wilted.
7. 7Serve the Sinigang na Hipon hot immediately.

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