Shrimp Sinigang Rice Recipe

Have you tried cooking your rice in sinigang broth?

Here’s a dish for sinigang lovers! Make sinigang rice with a simple cooking hack. Instead of cooking rice in water, boil it in tamarind stock to give it a distinct sour flavor.

Shrimp Sinigang Rice Recipe

Len Santos-Ding of Feed 5000
Have you tried cooking your rice in sinigang broth?
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Cuisine Filipino
Servings 2 to 4


Shrimp Sinigang Rice Ingredients

  • 650 Grams Tamarind (Sampalok) fresh, unripe, washed
  • fish sauce (patis)
  • 150 Grams Shrimp medium, trimmed
  • 2 tablespoons Butter
  • 1 medium red onion minced
  • 2 cups red rice uncooked
  • 1 Cup taro (gabi) peeled and diced
  • 2 ripe native tomatoes diced
  • 2 cups kangkong leaves sliced into thin strips; plus more leaves, blanced
  • 1 green finger chili (siling pangsigang) minced, plus more for garnish (optional)


  • Make the tamarind stock: Boil tamarind in 4 cups water. Lower heat and simmer for 30 to 40 minutes. Strain using a sieve, pressing tamarind to extract juice, into a saucepan. Add 3½ cups water to tamarind juice. Season to taste with fish sauce. Bring to a simmer over medium heat. (You should have about 4½ cups stock.)
  • Poach shrimp in tamarind stock until cooked through, about 2 to 3 minutes. Set aside.
  • Make the pilaf: Melt butter in a saucepan. Sauté onions until translucent. Add red rice and stir to coat in butter.
  • Add tamarind stock, taro, and tomatoes. Simmer, covered, until rice is tender, about 40 minutes.
  • Add kangkong and chilies; toss to mix well.
  • Transfer rice to a serving platter or individual bowls. Top with shrimp, blanched kangkong leaves, and chilies.
Keyword Shrimp Sinigang Rice, sinigang, Sinigang recipe, seafood, seafood recipe, filipino, filipino recipe
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