Sinigang na Hipon (Shrimp in Sour Broth - Nut-Free)

Ingredients

• about 450 g Shrimp
• 8 cups Water
• 1 package Tamarind Soup Base (Sinigang Mix)
• 2 medium Tomatoes
• 1 medium Onion
• 1 medium Eggplant
• 1 cup String Beans
• 2 cups Spinach or Kangkong (Water Spinach)
• 1 tbsp Fish Sauce (Patis)

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 thick wedges, to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes.
3. 3Stir in the 1 package of Tamarind Soup Base (Sinigang Mix) until it is completely dissolved. The broth should become cloudy and fragrant.
4. 4Add the 1 medium eggplant, cut into 2.54 cm thick rounds, and the 1 cup of string beans, trimmed and cut into 5.08 cm lengths, to the pot. Increase the heat to medium-high and cook for 5 minutes, or until the vegetables are slightly tender.
5. 5Add 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.
6. 6Stir in the 2 cups of spinach or kangkong and the 1 tbsp of fish sauce. Cook for 1-2 minutes, just until the greens are wilted.
7. 7Serve the Sinigang na Hipon hot.

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