Sinigang with Shrimp and Tamarind

Ingredients

• about 450 g Shrimp
• 1 packet Tamarind soup base (peanut-free)
• 1 bunch Water spinach (kangkong)
• 6 pieces Radishes
• 2 pieces Tomatoes
• 1 piece Onion
• 1 cup Long green beans (sitaw)
• 8 cups Water

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 5-10 minutes.
2. 2Add the 1 packet of tamarind soup base, the 2 pieces of tomatoes (cut into quarters), and the 1 piece of onion (peeled and quartered) to the boiling water. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes.
3. 3Add the 6 pieces of radishes (peeled and sliced into 0.635 cm thick rounds) and the 1 cup of long green beans (cut into 5.08 cm pieces) to the pot. Continue to cook, uncovered, for 5 minutes.
4. 4Add 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.
5. 5Stir in the 1 bunch of water spinach (tough stems removed, leaves roughly chopped). Cook for 2 minutes, or until the leaves are wilted.
6. 6Serve the Sinigang with Shrimp and Tamarind hot.

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