Aug 30, 2010

Prawns in Tamarind Soup (Sinigang na Sugpo)

On cold and rainy nights when the warmth of the kitchen fire is so welcoming, a hot and steamy bowl of soup makes everything just right. Tamarind soup is used as a base for sinigang, a dish so popular in the Philippines that it is present in every little canteen that you come into. It has a lot of varieties, but my favorite one is large prawns (sugpo) and vegetables cooked in tamarind soup. Other variations call for pork, milkfish, and taro roots. Sometimes, they just make vegetable sinigang, where the only ingredients put in are water spinach, tomatoes, eggplants, and string beans. The broth is a bit salty with just the right sourness that is sure to hit the spot and increase your appetite even more.

Prawns in Tamarind Soup Recipe
(Sinigang na Sugpo)


500g large prawns
1 green finger chili
1 medium onion
2 tomatoes
5 cloves of garlic
1 bunch of water spinach
2 small round eggplants
40g tamarind soup base
2 tsp cooking oil
1 1/2 tsp thai fish sauce or 1 1/2 tsp salt


1. Dice the onion into small, uniform pieces. Slice each tomato and eggplant into four.
2. Cut a lit along the length of the long green finger chili, and take out the core and seeds. Slice into two.
3. Wash the prawns and cut off the long antennae and two long pincers for the males.
4. In a large pan, heat the cooking oil and saute the garlic,onions, chili pepper and tomatoes. 
5. Saute over medium heat until the onions become clear. 
6. Add 5 cups of water and salt or fish sauce and bring to a boil. 
7. Add the eggplant and cover. 
8. Mix in the tamarind soup base and simmer for ten minutes. 
9. Add the water spinach leaves and tender stalks on top and cover
10. Simmer for 2 minutes then add the prawns.
11. Cook for 2 to 3 minutes. Serve hot.

1 comment:

  1. Such a unique and intriguing soup - I would love to try this!