Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, prawns in tamarind soup (sinigang na sugpo). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Prawns in Tamarind Soup (Sinigang na Sugpo) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Prawns in Tamarind Soup (Sinigang na Sugpo) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have prawns in tamarind soup (sinigang na sugpo) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Prawns in Tamarind Soup
(Sinigang na Sugpo):
- Make ready Onion
- Prepare Tomato
- Make ready Prawns
- Make ready Radish
- Take Okra
- Take String Beans
- Prepare Eggplant
- Prepare Finger Chilies
- Take Taro
- Take Water Spinach
- Prepare Water
- Get Tamarind Powder or Sinigang Mix
- Make ready Salt
- Prepare Fish Sauce
- Get Ground Black Pepper
- Make ready 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!
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