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Prawn sinigang
Also known as shrimp sinigang · sinigang hipon · sour tamarind soup with prawns · sinigang prawns
A sour tamarind broth with prawns, tomato and kangkong greens. The sourness is the comfort — bright, hot and restorative.
Typical serving
320 kcal
usually 250–410 kcal
 Protein | 24 g |
|---|---|
 Carbs | 34 g |
 Fat | 10 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- prawns with their heads on — that is where most of the flavour is
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gprawns — head on, shell on
- 100gjasmine rice
- 3 tbsptamarind paste
- 2tomatoes
- 1onion
- 200gdaikon radish
- 150gwater spinach — kangkong; ordinary spinach will do
- 8okra
- 100ggreen beans
- 2 tbspfish sauce
- 2chillies
Method
6 steps
chop · 10mTomatoes into quarters, onion into wedges, daikon into thick half-moons, beans topped, okra left whole with the stalk trimmed but not cut open — cut into it and the pot goes slippery.
simmer · 12mOnion and tomato in a litre of water with the tamarind, brought up and pressed against the side of the pot with a spoon until the tomato collapses into it.
- simmer · 12m
Daikon in first, then the beans a few minutes later, each given enough time to be tender without going to pieces.
boil · 15m walk awayRice rinsed and on, lid, lowest heat.
- simmer · 5m
Okra and chillies in, then the prawns for two or three minutes only, until they curl and go opaque right through. They keep cooking in the hot broth after the pot leaves the heat.
finish · 4mFish sauce stirred in off the heat, the greens dropped on top to wilt in the steam under a lid, and eaten with the rice and more fish sauce at the table.
Worth knowing
Filipinos rate sinigang by pucker — the broth is soured to the edge of what the table can bear, and that edge is house-specific.
More from the South East Asian kitchen
Closest in calories
Browse macros for every South East Asian dish Foodakl can log: Thai · Vietnamese · Indonesian & Malay · Filipino · Burmese
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