Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• 1 lb Shrimp
• 2 tbsp Tamarind paste
• 6 cups Water
• 2 medium Tomatoes
• 1 medium Onion
• 2 cups Spinach
• 1 cup Green beans
• 1/2 cup Radishes
• 1 tbsp Fish sauce

Instructions

1. 1In a large pot, bring the 6 cups of water to a rolling boil over high heat, about 212°F (100°C).
2. 2Add the 2 medium tomatoes, cut into quarters, and the 1 medium onion, cut into thick wedges, to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, or until the tomatoes begin to soften.
3. 3Stir in the 2 tablespoons of tamarind paste and the 1 tablespoon of fish sauce until the tamarind paste is fully dissolved. The broth should now have a sour aroma.
4. 4Add the 1 lb of shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 145°F (63°C).
5. 5Add the 1/2 cup of radishes, sliced into 1/4-inch thick rounds, the 1 cup of green beans, trimmed and cut into 1-inch pieces, and the 2 cups of spinach to the pot. Cook for another 3-5 minutes, or until the vegetables are tender-crisp and the spinach has wilted.
6. 6Serve the Sinigang na Hipon hot.

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