Sinigang na Sugpo (Prawns in Sour Broth Soup)

The result of this 10-minute sinigang is a perfectly sour flavored with the freshness of prawns.

For this 10-minute sinigang, Leyanne Limjoco used both fresh green sampaloc and packaged tamarind powder. The result is a broth of perfectly sour deliciousness flavored with the freshness of succulent tiger prawns. 

Sinigang na Sugpo (Prawns in Sour Broth Soup)

Leyanne Limjoco
The result of this 10-minute sinigang is a perfectly sour flavored with the freshness of prawns.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Filipino
Servings 5

Ingredients
  

Sinigang na Sugpo (Prawns in Sour Broth Soup)

  • 4 cups rice washing (hugas-bigas) (water used to wash rice)
  • 1 large onion (sliced), quartered
  • 2 large tomatoes cut in chunks
  • 2 cups water
  • a handful of green tamarinds (sampaloc)
  • 1 packet powdered tamarind
  • 1 kilo Tiger Prawns (Sugpo)
  • 1 and 1/2 tablespoons fish sauce (patis)
  • kangkong (water spinach) leaves
  • few pieces of finger chilies (siling pangsigang)

Instructions
 

  • In a palayok, put hugas-bigas. Bring to a boil. Add onions and tomatoes.
  • In a small pot, boil  water then add tamarind. After a few minutes or when sampaloc is tender, take them out of the pot and transfer to a shallow bowl to mash and strain to make sour juice.
  • Add all the sour juice to the boiling hugas bigas. Add powdered tamarind and stir to make a sour broth.
  • Wash prawns and shake off excess water.
  • Add to the sour broth. Season with fish sauce. Simmer for a few minutes until prawns change orangey color.
  • Add kangkong and siling pangsigang. Cover and simmer 1 minute more. Turn off the stove. Serve steaming hot.
Keyword sinigang na sugpo, filipino recipe, Sinigang recipe, sinigan recipe, filipino, prawn, sinigang, sugpo, tamarind, filipino recipe
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