0 0
PRAWNS IN TAMARIND SOUP

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 pieces (70 grams) Onion
2 pieces (60 grams) Tomato
6 pieces (200 grams) Prawn
1 piece (90 grams) Radish
6 pieces (70 grams) Okra
5 pieces (50 grams) String Beans
1 piece (100 grams) Eggplant
2 pieces (20 grams) Finger Chilies
2 pieces (150grams) Taro
1 bunch Water Spinach
1 liter Water
1 pack Tamarind Powder or Sinigang Mix
1 teaspoon Salt
1 tablespoon Fish Sauce
1 teaspoon Ground Black Pepper
1-2 pieces Calamansi

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

PRAWNS IN TAMARIND SOUP

SINIGANG NA SUGPO

Cuisine:

Asim-Kilig! It is truly one of the best dishes in Philippine cuisine

  • 35 minutes
  • Serves 3
  • Medium

Ingredients

Directions

Share

This recipe is Prawns in Tamarind Soup or Sinigang na Sugpo. Others also call this Filipino sour soup or seafood in tamarind soup. It is one of the more popular viands in Philippine cuisine and is related to the Malaysian dish singgang. There are other variants of this recipe where pork, beef, or fish is used instead. But for the seafood lovers out there, you’ve got to try this quick, simple and healthy Filipino recipe.

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on InstagramFacebook, andTwitter!

(Visited 10 times, 1 visits today)

Steps

1
Done

Preparation

Wash the prawns and all the vegetables.

2
Done

Cut the tomatoes into quarters.

3
Done

Peel and cut the onions into quarters.

4
Done

Peel and slice the radish diagonally, just about 1/4 inches in width, not too thin nor too thick.

5
Done

Slice the eggplant diagonally, about 1/2 inches in width, and soak in water to avoid discoloration.

6
Done

Cut the string beans into 3 inches long pieces.

7
Done

Cut the okra diagonally, about 3 inches long pieces.

8
Done

Peel and cut the taro into 1 inch wedges or pieces. Be careful when peeling or cutting the taro because it is slippery.

9
Done

Select the water spinach leaves with stems, usually around 4 inches long. Do not include thicker or harder stems.

10
Done

Devein the prawns, leaving the shells to preserve texture and color.

11
Done

Cooking Instructions

Pour the water into the pot and bring to boil.

12
Done

Put in the tomatoes, onions, taro and boil over medium heat for 2 minutes.

13
Done

Add the eggplant, radish, string beans, and okra. Simmer over low heat until vegetables are tender but the string beans and okra are still green.

14
Done

Add the prawns and cook for about 2 minutes, you may adjust cooking time depending on the size of the prawns.

15
Done

Season with fish sauce, pepper and finger chilies. Stir

16
Done

Put in the tamarind powder, salt and water spinach. Mix well. Simmer for 1 more minute.

17
Done

Serve hot with steamed rice and fish sauce and halved calamansi as dipping sauce.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
STUFFED CRABS
next
STIR-FRIED BEEF WITH BROCCOLI IN OYSTER SAUCE
previous
STUFFED CRABS
next
STIR-FRIED BEEF WITH BROCCOLI IN OYSTER SAUCE