Sinigang na Hipon Recipe
Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
Try this comforting Sinigang na Hipon recipe.
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Sinigang na Hipon is a type of Filipino sour soup, wherein shrimp is used as the main ingredient. This dish also includes a variety of vegetables such as daikon radish, snake beans, okra, and eggplant. This dish is best served during cold weather. It is best enjoyed hot with a cup of white rice.
How to Cook Sinigang na Hipon
This dish is quick and easy to cook. Start by boiling around 2 quarts of water in a pot. I add the daikon radish, tomato, and onion once the water starts to boil. Continue to cook for 5 to 8 minutes.
The fresh shrimp is added afterwards. Make sure to clean the shrimp before cooking. Wash the shrimp thoroughly and devein, if possible. Fresh shrimp with head attached is perfect for sinigang. The head is full of flavorful. It helps improve the taste of the broth.
Add the souring agent and then continue to cook the shrimp for 3 minutes. I am using Knorr Sinigang sa Sampaloc Recipe Mix whenever I cook sinigang. It is convenient and it provides the right amount of sourness to the dish.
Add the vegetables next, except for the kangkong. Cook for 5 minutes. I usually add kangkong last. Season with patis and ground black pepper.
Sinigang na Hipon Recipe Tips
- Use fresh shrimp with head attached, if possible. This will make your soup more flavorful.
- Clean the shrimp thoroughly and devein. This do not need an explanation.
- Make sure not to overcook the shrimp. The shell of overcooked shrimp has a tendency to stick to the meat. We don’t want that to happen.
- Always clean the kangkong thoroughly. Wash it twice or thrice for best results.
- Using powdered sinigang mix is a quick fix for busy people. This provides the same result as the conventional method, in less time. That is convenience!
Try this comforting Sinigang na Hipon recipe and let me know what you think.
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Sinigang na Hipon
Ingredients
- 1 lb. shrimp cleaned
- 44 grams Knorr Sinigang sa Sampaloc Mix
- 1 bunch kangkong
- 15 pieces snake beans
- 5 pieces okra
- 1 piece eggplant
- 1 cup daikon radish sliced
- 1 piece tomato sliced
- 3 pieces long green pepper
- 1 piece onion
- 2 quarts water
- Fish sauce and ground black pepper to taste
Instructions
- Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.
- Add shrimp. Cook for 1 minute.
- Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.
- Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.
- Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.
- Add kangkong leaves. Cook for 1 minute.
- Transfer to a serving bowl. Serve warm with rice.
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