Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, prawns in tamarind soup (sinigang na sugpo). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Prawns in Tamarind Soup (Sinigang na Sugpo) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Prawns in Tamarind Soup (Sinigang na Sugpo) is something which I’ve loved my entire life.
Today's recipe is Prawns in Tamarind Soup or Sinigang na Sugpo. Others also call this Filipino sour soup or seafood in tamarind soup. It is one of the more.
To get started with this particular recipe, we have to prepare a few components. You can cook prawns in tamarind soup (sinigang na sugpo) using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Prawns in Tamarind Soup
(Sinigang na Sugpo):
- Make ready Onion
- Make ready Tomato
- Prepare Prawns
- Prepare Radish
- Prepare Okra
- Make ready String Beans
- Prepare Eggplant
- Make ready Finger Chilies
- Make ready Taro
- Make ready Water Spinach
- Take Water
- Get Tamarind Powder or Sinigang Mix
- Prepare Salt
- Get Fish Sauce
- Take Ground Black Pepper
- Prepare Calamansi
It is a soup dish with generous amounts of seafood and vegetables. When buying prawns or shrimps, choose the ones with the heads still firmly attached to the body. Today's recipe is Prawns in Tamarind Soup or Sinigang na Sugpo. Others also call this Filipino sour soup or seafood in tamarind soup.
Steps to make Prawns in Tamarind Soup
(Sinigang na Sugpo):
- Prepare all the vegetables: Wash all the vegetables. - Cut the tomatoes into quarters. - Peel and cut the onions into quarters. - Cut off the stem of the okra and slice it diagonally, about 3 inches long pieces. ©homebasedchef
- Cut off the stem of the finger chilies. - Peel and slice the radish diagonally, just about 1/4 inches in width, not too thin nor too thick. - Slice the eggplant diagonally, about 1/2 inches in width, and soak in water to avoid discoloration.
- Cut the string beans into 3 inches long pieces. - Peel and cut the taro into 1 inch wedges or pieces. Be careful when peeling or cutting the taro because it is slippery. - Select the water spinach leaves with stems, usually around 4 inches long. Do not include thicker or harder stems.
- Prepare the prawns: Wash the prawns under running water. - Devein the prawns, leaving the shells to preserve texture and color. To do this, use a toothpick and slide it right between two pieces of shell and under the vein then lift the toothpick slowly to pull out the vein.
- Cooking instructions: Pour the water into the pot and bring to boil. - Put in the tomatoes, onions, taro and boil over medium heat for 2 minutes. - Add the eggplant, radish, string beans, and okra. Simmer over low heat until vegetables are tender but the string beans and okra are still green.
- Add the prawns and cook for about 2 minutes, you may adjust cooking time depending on the size of the prawns. Season with fish sauce, pepper and finger chilies. Stir. Put in the tamarind powder, salt and water spinach. Mix well. Simmer for 1 more minute.
- Serve hot with steamed rice and fish sauce and halved calamansi as dipping sauce.
It is one of the more popular viands in Philippine cuisine and is related to the Malaysian dish singgang. I have been craving for Tiger prawn for the longest time. This was the reason why I decided to make Sinigang na Sugpo upon arriving in the Philippines. Sinigang na Baboy / Pork and Tamarind Soup. Join In Now Join the conversation!
So that’s going to wrap it up for this exceptional food prawns in tamarind soup (sinigang na sugpo) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
