Shrimp Sinigang
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 145145 cal |
| pro | 19 g19g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 3 g3g fibre |
| chol | 88 mg88mg chol |
| sodium | 1,161 mg1,161mg sodium |
| potassium | 859 mg859mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1717 iron |
| vit A | 1717 vit A |
| vit C | 3030 vit C |
| folate | 4141 folate |
- Preparation time: 15 minutes
- Cook time : 1-1/4 hours
- Total time : PT15M
This soup is soured with tamarind, the pulp of long pods that grow on huge tropical tamarind trees. You can buy tamarind concentrate in jars, or tamarind pulp packed in chunks, in the Asian or Latin American section of large grocery stores, or in Filipino, Chinese or Indian shops. If using tamarind pulp, to make the equivalent of 1 tbsp (15 mL) tamarind concentrate, mix 2 tbsp (25 mL) seedless pulp or 3 tbsp (45 mL) seed-in pulp with 1/4 cup (50 mL) boiling water and strain, discarding solids. You can also use lime juice to sour the soup if tamarind is unavailable. The degree of tartness in Filipino sinigang broths varies quite a bit according to taste; feel free to add a bit more tamarind or lime juice if you wish.
Ingredients
- 1 lb large shrimp , (with shells)1 lb large shrimp, (with shells)
- 1-1/2 cups chopped onions 1-1/2 cups chopped onions
- 1 cup chopped tomatoes 1 cup chopped tomatoes
- 1 cup mushroom trimmings 1 cup mushroom trimmings
- 3 tbsp fish sauce 3 tbsp fish sauce
- 2 tbsp chopped fresh coriander 2 tbsp chopped fresh coriander
- 1 tsp pepper 1 tsp pepper
- 4 slices gingerroot 4 slices gingerroot
- 2 whole hot peppers 2 whole hot peppers
- 1 lemongrass stalk , chopped1 lemongrass stalk, chopped
- 1 Asian eggplant , cut into 1-inch (2.5 cm) pieces1 Asian eggplant, cut into 1-inch (2.5 cm) pieces
- 1 cup chopped okra 1 cup chopped okra
- 1 cup chopped green beans 1 cup chopped green beans
- 1 cup cubed daikon radish 1 cup cubed daikon radish or white turnip
- 2 mild green hot peppers , chopped (optional)2 mild green hot peppers, chopped (optional)
- 3 oz oyster mushrooms , torn into pieces3 oz oyster mushrooms, torn into pieces
- 2 cups chopped bok choy 2 cups chopped bok choy or napa cabbage
- 1 tomato , cut into wedges1 tomato, cut into wedges
- 1 tbsp tamarind concentrate 1 tbsp tamarind concentrate
Preparation
In saucepan, combine shells, 7 cups (1.75 L) water, onions, chopped tomatoes, mushroom trimmings, fish sauce, coriander, pepper, ginger, whole hot peppers and lemongrass. Bring to boil; reduce heat to low, cover and simmer for 1 hour.
Strain into clean pot to make about 6 cups (1.5 L) stock; bring to boil. Add eggplant, okra, beans, radish, chopped hot peppers (if using) and mushrooms; reduce heat and simmer until almost tender, 7 to 8 minutes.
Add shrimp, bok choy and tomato wedges; stir in tamarind. Simmer until shrimp are pink and bok choy is tender, 3 to 4 minutes.
Source : Canadian Living Magazine: May 2010
Related content
-
Shrimp, Vegetable & Coconut Milk Soup
Makes 4 servings.
-
Thai Squash Soup with Shrimp
A comforting, slow cooker soup recipe using fresh flavours of lemongrass and coconut milk.
-
Shrimp and Lime Soup
For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each...
-
