Sinigang na Hipon (Shrimp Sinigang)

Sinigang na Hipon (Shrimp Sinigang)

I guess this is my final sinigang (tamarind broth) post as I guess I had posted all variants for this dish (chicken not included as its called differently).

In Philippines this is the most sought after sinigang dish as preparing it there would be expensive due to the shrimps price, the cheapest one being the pork that’s why its the most common one.  Eating the dish is also a bit different compared to other siningang’s as it is enjoyed without using any utensils, yes you had seen it right “no utensils” which means we eat it by hand.  That’s why if you notice the shrimps that are used are unshelled and using a fork and/or spoon is irrelevant as you will definitely use your hands in removing the shrimp casing.  Another way to enjoy this dish is either by sucking all of that goodness in the shirmp head or squeezing them directly to the rice while you are removing the shrimp shells, and thats a common thing to do in Philippine tables.

Sinigang, specially the shrimp version is one of those dishes that brings back a lot of memories, I remember eating this dish way back in the Philippines where the table is full of friends and families eating the same thing using their hands and sharing stories with each others while laughing and enjoying a simple meal.  Thats the same thing that happened last night when we had this for dinner, I might have a small family now but just the smile on that lips and the stories and jokes that are passed arround the table while enjoying this dish is simply irreplacable.

So if you are interested in this dish the best way to enjoy it is by hand and If you want to learn to to properly eat by hand look here are the instructions. But if you are fuzzy you can use shelled ones but trust me it wont be as flavourful and exiting as this one.

Ingredients

1 kg large shrimps, shell on

1 packet Tamarind Mix (Sinigang Mix)

3 large tomatoes, chopped

1 large red onion, chopped

2 large raddish, sliced thinly

1 packet spinach leaves or 1 bunch water spinach

fish sauce

3 pcs green finger chillies, cut in half

freshly ground black pepper

800ml water

Method

1. In a pot onions, chillies, tomatoes and radish then pour water.  Bring to a boil.

2. Once boiling add shrimps and tamarind mix, simmer for 5 minutes.

3. Add spinach leaves then simmer for 2 more minutes.

4. Season with fish sauce and freshly ground black pepper