Philippines Sour Soup with Prawns/Shrimp

Name: Philippines Sour Soup with Prawns/Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 4–6 people
Cuisine: Philippines
Ingredients: 1.1 litres/2 pints/5 cups fish stock or water; 1.1 litres/2 pints/5 cups fish stock or water; 3 shallots, finely sliced; 2 cloves garlic, crushed; 1 tsp chopped ginger root; ½ tsp chilli powder; 170 g/6 oz/1½ cups runner or French beans, cut into 2-cm/¾-inch lengths; 225–285 g/8–10 oz/2–2½ cups mooli/white radish, peeled and sliced into thin rounds; 170 g/6 oz/1½ cups runner or French beans, cut into 2-cm/¾-inch lengths; 8–10 small round white aubergines/eggplants, cut in halves, or 1 medium purple aubergine/eggplant, cubed; 225–285 g/8–10 oz/2–2½ cups mooli/white radish, peeled and sliced into thin rounds; 112–170 g/4–6 oz water spinach or watercress, trimmed and washed; 8–10 small round white aubergines/eggplants, cut in halves, or 1 medium purple aubergine/eggplant, cubed; 3 tbsp fish sauce (patis or nam pla); 112–170 g/4–6 oz water spinach or watercress, trimmed and washed; 450–675 g/1–1½ lb large prawns/shrimp, 4 to 6 of them with heads and shells on for garnish, washed thoroughly, legs removed; the rest peeled and de-veined; 225 ml/8 fl oz/1 cup tamarind water; 340 g/12 oz/1½ cups long grain rice: cook by absorption method and then steam; 450–675 g/1–1½ lb large prawns/shrimp, 4 to 6 of them with heads and shells on for garnish, washed thoroughly, legs removed; the rest peeled and de-veined; 1 tbsp calamansi juice or lime juice; 1 tbsp calamansi juice or lime juice; 1 tbsp chopped coriander/cilantro leaves; 1 tbsp chopped coriander/cilantro leaves; Any Chilli Sauce (optional)

Sinigang Na Hipon

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
50 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In the Philippines, sinigang is a stew but with a lot of liquid, predominantly sour liquid. It can be made with pork, fish, or (as here) with prawns/shrimp. It is always served with rice; the meat or fish, vegetables and rice are put on a plate, so that people can help themselves, and the sauce or soup is ladled into individual bowls to be consumed, with a spoon, all through the meal.

In fact, this is a one-dish meal that follows the usual pattern of meals in South-East Asia.

Ingredients

Asia
Philippines
Pescatarian
Soup
South East Asia

Ingredients

Method