Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• 1 lb Shrimp
• 6 cups Water
• 2 tbsp Tamarind powder
• 1 medium Onion
• 2 medium Tomatoes
• 1 cup Long green beans (sitaw)
• 1 medium Eggplant
• 1/2 cup Radishes
• 2 cups Spinach
• 1 tbsp Fish sauce (patis)

Instructions

1. 1In a large pot, bring the 6 cups of water to a rolling boil over high heat, about 450°F (232°C). Add the medium onion, cut into quarters, and the 2 medium tomatoes, cut into quarters. Reduce the heat to medium-low, about 300°F (150°C), and simmer for 5 minutes, until the onion is slightly softened and the tomatoes have begun to break down.
2. 2Add the 2 tablespoons of tamarind powder to the pot and stir continuously with a whisk until it is completely dissolved into the broth. This should take about 1 minute.
3. 3Increase the heat to medium-high, about 375°F (190°C). Add the 1 lb of shrimp to the pot. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
4. 4Add the 1 cup of long green beans, cut into 2-inch pieces, the medium eggplant, cut into 1-inch cubes, and the 1/2 cup of radishes, sliced into 1/4-inch rounds. Continue to cook at medium-high heat for 5 minutes, until the vegetables are tender-crisp.
5. 5Stir in the 2 cups of spinach and the 1 tablespoon of fish sauce. Cook for 1 to 2 minutes more, stirring gently, until the spinach leaves are just wilted. Do not overcook the spinach.
6. 6Serve the Sinigang na Hipon hot immediately.

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