Sinigang na Hipon Recipe
Sinigang na Hipon is shrimp and vegetables simmered in a sour tamarind broth. The shrimp goes in early and cooks quickly, so it stays plump and sweet while the broth picks up its flavor.
Servings: 4 people
Calories: 212kcal
Cost: $
Equipment
- 1 Cooking pot A 5-quart pot holds the 2 quarts of broth with room for the vegetables.
- 1 Slotted spoon Useful for lifting the shrimp out if you want to hold them aside while the vegetables finish.
Ingredients
- 1 lbs shrimp cleaned
- 44 grams Knorr Sinigang sa Sampaloc Mix
- 1 bunch kangkong stalks and leaves separated
- 15 pieces snake beans cut into 2-inch lengths
- 5 pieces okra
- 1 piece Chinese eggplant sliced
- 1 cup daikon radish sliced
- 1 piece tomato sliced
- 3 pieces long green peppers
- 1 piece onion sliced
- 2 quarts water
- Fish sauce and ground black pepper to taste
Instructions
- Boil the water in a cooking pot. Add the onion, tomato, and radish. Cover the pot and continue boiling for 8 minutes.2 quarts water, 1 piece onion, 1 piece tomato, 1 cup daikon radish
- Add the shrimp. Cook for 1 minute.1 lbs shrimp
- Add the Knorr Sinigang sa Sampaloc Recipe Mix. Stir until completely dissolved. Cover the pot and cook for 3 minutes.44 grams Knorr Sinigang sa Sampaloc Mix
- Add the long green peppers, snake beans, okra, and eggplant. Stir and cook for 5 minutes.3 pieces long green peppers, 15 pieces snake beans, 5 pieces okra, 1 piece Chinese eggplant
- Put the kangkong stalks into the pot. Season with fish sauce and ground black pepper to taste.1 bunch kangkong, Fish sauce and ground black pepper
- Add the kangkong leaves. Cook for 1 minute.1 bunch kangkong
- Transfer to a serving bowl. Serve warm with rice. Share and enjoy!
Video
Notes
Adjust the sourness – Start with half the packet if you prefer a milder broth, then stir in the rest a little at a time until the sourness sits where you like it.
Shell-on shrimp – Leaving the heads and shells on gives the broth a deeper shrimp flavor. Devein through the back with a toothpick and keep the shell intact.
Fresh tamarind option – Boil 10 to 12 pieces of ripe tamarind until soft, mash them through a strainer, and stir the extract into the broth in place of the mix.
Storage – Keep leftovers in the refrigerator for up to 2 days. Reheat gently over medium heat just until steaming so the shrimp stay tender.
Scaling – Double the recipe by doubling the water and vegetables and using two 44-gram packets of Knorr Sinigang sa Sampaloc Mix. Taste before adding the second packet.
Nutrition
Calories: 212kcal | Carbohydrates: 21g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 183mg | Sodium: 2240mg | Potassium: 912mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4520IU | Vitamin C: 46mg | Calcium: 214mg | Iron: 4mg