Dinner · 40 min · filipino

Shrimp Tamarind Sinigang

✓ USDA-verified nutrition data

Ingredients

• 2 lb Shrimp
• 1/4 cup Tamarind paste
• 8 cups Water
• 2 Tomatoes
• 1 Onion
• 1 Radish
• 8 Okra
• 1/2 bunch Long beans
• 1/2 bunch Kangkong
• 3 tbsp Fish sauce

Steps

1. Bring the water to a rolling boil with the tomatoes and onion, 8 minutes, until the tomatoes collapse.
2. Whisk the tamarind paste into hot broth, strain, and return it — the soup should taste unmistakably sour before the shrimp ever go in.
3. Add the radish and okra; simmer 6 minutes until the okra turns bright and just tender.
4. Season with fish sauce; shrimp cook in minutes, so the broth must be perfect now.
5. Add the shrimp and beans; cook exactly 3 minutes, until the shrimp curl into loose C shapes — tight O’s mean rubber.
6. Kill the heat and wilt the kangkong in, 2 minutes. Serve immediately over rice; sinigang waits for no one, and reheated shrimp turn to erasers.

Build my plan — free

← All recipes