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

Ingredients

• about 450 g Shrimp
• 2 tbsp Tamarind paste
• 8 cups Water
• 2 medium Tomatoes
• 1 medium Onion
• 1 cup Long green beans
• 1/2 cup Radishes
• 2 cups Spinach
• 2 tbsp Fish sauce
• 2 small Green chilies

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, quartered, to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes.
3. 3Stir in the 2 tablespoons of tamarind paste and the 2 tablespoons of fish sauce until the tamarind paste is fully dissolved and the broth is well combined. Increase the heat back to medium-high.
4. 4Add the 1 cup of long green beans, cut into 5.08 cm pieces, and the 1/2 cup of radishes, sliced into 0.635 cm thick rounds, to the pot. Cook for 5 minutes, or until the vegetables are tender-crisp.
5. 5Add the about 450 g of shrimp and the 2 small green chilies, left whole, 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 and cook for 1-2 minutes, or until the spinach is just wilted.
7. 7Serve the Sinigang na Hipon hot.

Substitutions

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