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Sinigang na Sugpo (Prawns in Tamarind Soup)

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 popular viands in Philippine cuisine and is related to the Malaysian dish singgang.

Let's begin!

  • 2 pcs. onions (sibuyas) | 70g
  • 2 pcs. tomatoes (kamatis) | 60g
  • 6 pcs. prawns (sugpo) | 200g
  • 1 pc. radish (labanos) | 90g
  • 6 pcs. lady's finger/gumbo (okra) | 70g
  • 5 pcs. string beans (sitaw) | 50g
  • 1 pc. eggplant (talong) | 100g
  • 2 pcs. finger chilies (siling haba) | 20g
  • 2 pcs. taro (gabi) | 150g
  • 1 bunch water spinach (kangkong)
  • 1 liter water
  • 1 pack sinigang mix or tamarind powder | 20g
  • 1 tsp. salt (asin)
  • 1 tbsp. fish sauce (patis)
  • 1 tsp. crushed pepper (paminta)

  1. Wash the prawns and all the vegetables.
  2. Cut the tomatoes into quarters.
  3. Peel and cut the onions into quarters.
  4. Devein the prawns, leaving the shells to preserve texture and color.
  5. Peel and slice the radish diagonally, just about 1/4 inches in width, not too thin nor too thick.
  6. Slice the eggplant diagonally, about 1/2 inches in width, and soak in water to avoid discoloration.
  7. Cut the string beans into 3 inches long pieces.
  8. Cut the okra diagonally, about 3 inches long pieces.
  9. Peel and cut the taro into 1 inch wedges or pieces. Be careful when peeling or cutting the taro because it is slippery.
  10. Select the water spinach leaves with stems, usually around 4 inches long. Do not include thicker or harder stems.
Cooking Instructions:
  1. Pour the water into the pot and bring to boil.
  2. Put in the tomatoes, onions, taro and boil over medium heat for 2 minutes.
  3. 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.
  4. Add the prawns and cook for about 2 minutes, you may adjust cooking time depending on the size of the prawns.
  5. Season with fish sauce, pepper and finger chilies. Stir
  6. Put in the tamarind powder, salt and water spinach. Mix well.
  7. Simmer for 1 more minute.
  8. Serve hot with steamed rice and fish sauce and halved calamansi as dipping sauce.
Serves 3-4

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