Sinigang na sugpo (prawns in sour soup)
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
12 large prawns
1 onion, diced
2 tomatoes, diced
1/2 head of garlic, minced
1 bunch of kangkong (leaves and upper stalks only)
1 eggplant, sliced
1 green chili pepper
1 pack of “sinigang” mix (I used tamarind-based) good for 1 liter of soup
1 tbsp. cooking oil
salt or patis (salted fish sauce)
Cooking procedure :
Wash the prawns well. Pull off the two longest tentacles.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic. Add the onions, chili pepper and tomatoes. Stir until the onions are transparent and the tomatoes start to crumble. Add 1 liter of water and salt or patis and bring to a boil. Add the eggplant slices, cover and simmer for ten minutes. Pour in the sinigang mix. Stir well. Add the kangkong. Push them down gently to submerged them in the hot broth. Simmer for another minute. Add the prawns. Cover and simmer for 1-2 minutes. The prawns are cooked when they change color. But if you prefer them thoroughly cooked, turn off the heat, cover and let the prawns continue cooking in the hot broth for another minute.
Serve hot.
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yum! my hubby will be absolutely floored if i can master this recipe of yours. so far, i’ve only tried adobo… which is now a staple. thanks for the recipe!