Shrimp in Sour Broth (Siningang Na Hipon)
From Herminia Robles Cariño’s ‘Philippine Cooking’. Visit this page for more info about the book.
Shrimp in Sour Broth (Sinigang Na Hipon)
1 1/2 lbs. large shrimp
1 cup green beans cut 2 inches long (250 ml)
1 cup pechay or bokchoy cut into small pieces (250 ml)
2 tomatoes, sliced
1 quartered onion
1 cup sliced white radish or daikon (250 ml)
2 tablespoons fish sauce (optional) (30 ml) or use salt to taste
1 hot pepper (siling labuyo)
3-4 cups water
1/2 cup lemon juice (125 ml)
1 tablespoon butter or oil
Melt butter. Fry onion and tomatoes until soft. Add water, salt, lemon juice and fish sauce. Bring to a boil. Add hot pepper.
Add vegetables. When almost done, add shrimp and continue cooking for 3-5 minutes,
Serve as soup and shrimp dish.
Variation: use pork, beef or fish instead of shrimp.