Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, prawns in tamarind soup (sinigang na sugpo). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Prawns in Tamarind Soup (Sinigang na Sugpo) is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Prawns in Tamarind Soup (Sinigang na Sugpo) is something that I have loved my whole life. They are nice and they look fantastic.
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 recipe, we have to prepare a few ingredients. You can cook prawns in tamarind soup (sinigang na sugpo) using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Prawns in Tamarind Soup
(Sinigang na Sugpo):
- Make ready Onion
- Get Tomato
- Make ready Prawns
- Take Radish
- Get Okra
- Get String Beans
- Take Eggplant
- Take Finger Chilies
- Take Taro
- Prepare Water Spinach
- Get Water
- Prepare Tamarind Powder or Sinigang Mix
- Get Salt
- Make ready Fish Sauce
- Take Ground Black Pepper
- Take Calamansi
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. Until I googled "tamarind soup recipes" I had no idea exactly how many kinds of tamarind soup there are!
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.
After poring over each recipe, I settled on Sinigang is a soup that has a base of tamarind, tomatoes, and onions. A choice of meats or seafood are added, and then vegetables such as green. Join In Now Join the conversation! In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you. Stir in tamarind concentrate and tamarind soup mix.
So that is going to wrap it up for this special food prawns in tamarind soup (sinigang na sugpo) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
