Sinigang Na Hipon Recipe


  • 1 kilo prawns, cleaned, trimmed, deveined but shell intact
  • 10 cups tepid water
  • 1 thumb-size ginger, cut into strips
  • 3 pieces taro roots, peeled and halved
  • 1 piece radish, peeled and sliced thinly
  • 1 bundle okra (10-12 pieces)
  • 2 pieces tomato, cut into wedges, deseeded
  • 1 piece shallot, chopped
  • 2 pieces green chillies
  • 1/4 cup freshly squeezed tamarind juice (you can also use
  • store-bought tamarind soup mix)
  • Bunch of spinach or Ipomea aquatica (kangkong)
  • Fish sauce or salt to taste
  • Salt
  • Freshly ground black pepper

Sinigang Na Hipon Recipe


  1. Put water in a pot and simmer over medium heat. Season water with salt, tomatoes, shallot and ginger. Bring to a boil.
  2. Once boilAdd taro roots and cook for 5 minutes. Next,add radish slices and okra. Cook for another 5 minutes or until taro roots are fork tender.
  3. Now, add the prawns and the tamarind soup. Mix profusely. Let boil. Season to taste.Add the shrimps and tamarind soup mix. Let it boil. Season to taste.
  4. Add the spinach leves or kangkong and red chillies. Cover and turn off heat.


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