Sinigang na Hipon (Shrimp in Tamarind Broth)

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste. Leafy vegetables can be kangkong however, if not available Chinese lettuce can also be a substitute.









  • 1 kilo large or medium  size Shrimp
  • 12 pcs Tamarind (Sampaloc) or 1/2 pack Knorr Sinigang Mix
  • 1 big Onion (diced)
  • 3 big tomatoes (quartered)
  • 2 pieces Radish (sliced) (if available)
  • 10 pcs. Lady Fingers or Okra
  • 1 pc large Eggplant or Talong (sliced)
  • 1 bundle Sitaw (Stringbeans)
  • 1 bundle Kangkong (cut into 2″ long) or Chinese Lettuce
  • 3 pieces long green pepper or siling haba
  • 5 cups ricewash or water
  • Salt, Msg. or Patis (fish sauce)
Cooking Instructions:
  1. Boil tamarind in rice wash or water to soften.
  2. Pound and extract all juices and set aside.
  3. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
  4. Lower fire, add in shrimps, talong, sitaw, okra and  siling haba.
  5. Simmer for 5 minutes. Then add kangkong or Chinese lettuce.
  6. Season with msg., salt or patis.
  7. Serve hot.

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