Shrimp Sinigang Rice Recipe

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.