Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, prawns in tamarind soup (sinigang na sugpo). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Prawns in Tamarind Soup (Sinigang na Sugpo) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Prawns in Tamarind Soup (Sinigang na Sugpo) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first 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):
- Get 2 pieces (70 grams) Onion
- Make ready 2 pieces (60 grams) Tomato
- Get 6 pieces (200 grams) Prawns
- Get 1 piece (90 grams) Radish
- Get 6 pieces (70 grams) Okra
- Take 5 pieces (50 grams) String Beans
- Prepare 1 piece (100 grams) Eggplant
- Get 2 pieces (20 grams) Finger Chilies
- Make ready 2 pieces (150 grams) Taro
- Make ready 1 bunch Water Spinach
- Prepare 1 liter Water
- Take 1 pack Tamarind Powder or Sinigang Mix
- Make ready 1 teaspoon Salt
- Get 1 tablespoon Fish Sauce
- Get 1 teaspoon Ground Black Pepper
- Prepare 1-2 pieces Calamansi
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.
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