Sinigang na Hipon (Shrimp)

Sinigang na Hipon (Shrimp), same ingredients as any other Sinigang, the only difference is that you will put the shrimps last because they cook fast.

Ingredients

• 500gms of Shrimp (Use large shrimps or you can also use prawns but shrimps have more flavor, you can remove the skin but please retain the head, all the flavor is in there.)
• 1 Medium Radish (Labanos) - Chopped
• 1 Onion - Sliced
• 1 Tomato - Sliced
• 1 Stack of String Beans (Sitaw) - Cut (2" length)
• 5pcs of Okra - Cut in half  
• 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
• 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
• 500g of Tamarind (You can use ready made tamarind powder or Sinigang Mixes but nothing beats the original. :D)
• Salt and Pepper to taste
• 500ml of Water

Procedure

• Tamarind Procedure
• Wash and clean the Tamarinds
• Boil Tamarind in a Separately, cook until tamarind is soft
• Remove the Tamarind from boiled water (do not throw away the water)
• Get a bowl and mash the tamarinds add a cup of the boiled water
• Strain the mixture when all is mashed to remove the seeds and skin of the Tamarind
• Set aside the strained mixture of Tamarind
• In a large pot add the 500ml of water, bring to a boil
• Add onions, tomatoes, long green chili/finger chili and radish
• Add salt and pepper, Cook for another 10mins, medium heat
• Now this is the delicate part, add the strained mixture of tamarind, you need to taste it while adding the mixture, it can be too sour or less sour depending on your taste, I suggest add a little portion at a time. Bring to a boil.
• Add the string beans, cook for another 5mins.
• Add Okra, cook for 5mins
• Add the Shrimps, let them cook for 2mins (or until shrimps turn orange/pink)
• Finally add the water spinach, cook for another 10mins (low heat)
• Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :)  

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