Sinigang na Hipon sa Sampalok (Shrimp in Tamarind Soup)

I have yet to hear of a true-blooded pinoy who dislikes sinigang (sour soup). In fact, based on my personal survey, there would be one or two in a household who love sinigang to no end. Meaning,  sinigang is a must  in their weekly menu. 

Sinigang takes so many styles and variation. There's pork sinigang, fish sinigang, beef sinigang, shrimp sinigang and chicken which is differently called as sinampalukang manok. In addition, the souring agent also varies such that different fruits or vegetables are used to make the soup sour like kamias/kalamias, kalamansi, miso, guava (bayabas in filipino) and the most popular sampalok or tamarind.

Still, there are different methods how sinigang is prepared and cooked. For this recipe, I am looking at the healthier way since there are theories alluding to shimps as high in cholesterol  (there's an ongoing debate about this), I just boiled everything similar to cooking a stew.

Ingredients: 

1/2 kilo shrimp ( I used tiger shrimp or sugpo)

3-4 cups water or rice wash

2 pcs. big red plump tomatoes quartered

1 large onion

Prepared tamarind soup base or you can use ready-made Sinigang mix (in bottle or pack) 

Kangkong or Water Spinach

other vegetables (eggplant, radish, string beans)

3 pcs. finger chili 

Patis or Fish Sauce to taste 

Procedure: 

1. Make a tamarind soup base by boiling a handful of tamarind fruit in water or rice wash (hugas-bigas) until tender. Mash the tamarind while still boiling. Use a strainer to filter bits of tamarind.  
2. Add tomatoes and onion to the soup base and let it simmer for 10 minutes or until the to tomatoes are tender.
3. Add all vegetables except kangkong and bring to a boil. 
4. Once boiling, add the shrimp and cook for another 3-5 minutes.
5. Season with patis before dumping the Kangkong.
6. Lower the heat, let the broth simmer for 2 minutes. Make sure that all the vegetables are cooked just right. Serve.

Sinigang  is best eaten with rice.