Sinigang na Hipon Recipe

Sour Shrimp Soup

Sinigang na Hipon

Sinigang uses sour ingredients such as tamarind or lemon to create a deliciously tart and spicy broth.

• 8 cups (2 liters) rice water or water
• 1/2 cup (125 ml) kalamansi lime juice or lemon juice
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1/2 medium onion, diced
• 2 large ripe tomatoes, diced
• 1 cup (200 g) daikon radish, peeled and sliced
• 1 lb (500 g) fresh medium shrimp, shells intact
• 3 finger-length green chilies (siling mahaba)
• 11/2 lbs (750 g) watercress, spinach or water spinach, washed and trimmed
• 1 tablespoon fish sauce (patis) or 
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1 Bring the rice water and lime juice or lemon juice to a boil in a saucepan. Reduce the heat and simmer for 15 minutes.

2 In the meantime, heat the oil in a skillet and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the tomatoes and cook until they soften. Add this fried mixture to the saucepan with the rice water.
 
3 Add the daikon radish and bring to a boil again. Reduce the heat and simmer until the daikon is tender but still crisp, about 7 minutes.
 
4 Add the shrimp, chilies and watercress, and cook until the shrimp turn pink and the vegetables are wilted, about 5 minutes. Season with the fish sauce and pepper.
 
5 Ladle the stew into a large bowl and serve immediately with boiled rice.

Serves 4–6
Preparation time: 25 mins 
Cooking time: 30 mins

Note: To prepare rice water for this recipe, mix 8 cups (2 liters) water with 4 cups (800 g) uncooked rice. Stir and strain, reserving the rice water.