It’s time to make prawn sinigang! Sinigang is a typical Filipino sour soup dish, it’s one of many dishes that really define and represent the Pinoy cuisine. It’s traditionally tamarind-based with good quality vegetables like aubergine, string beans and water spinach, history says sinigang is related to Malaysia’s singgang recipe, that i don’t know much about. This is a version with a twist of coconut milk to add extra thickness to the soup. I like using king prawns but you can also use beef, pork and fish. King prawns on the other hand blends really well with coconut milk. Sinigang is usually served as main dish with rice or to have the soup without the rice is absolutely fine.
10 fresh king prawns (shell and head intact)
4 baby aubergines, slice diagonally
4 taro, peeled and halves (optional)
2 large green chillies
1 large pak-choi, washed and separated
1 stalk lemongrass
1 medium size white onion, quartered
2 cloves garlic, smashed
2 kaffir leaves
2 large tomatoes
1 tamarind mix
2 tbsp olive oil
1-1/2 cup water
400ml coconut milk
salt and pepper
Wash, peel and slice vegetables. Set aside
Clean and wash prawns thoroughly keeping the head and shell intact,this add more flavour to the soup.
Slice tomato (however you like), onion and garlic. Sauté in a pot until the onion is translucent and the tomato soften. Pour the water, add lemongrass, green chill, kaffir leaves, tamarind mix and let it boil for 10 minutes.
Next step is to add taro. It takes about 10 minutes to cook the taro, (a root-crop similar to potatoes, but much more healthier), when taro is almost cooked, drop the prawns, aubergine and coconut milk. Simmer for a few more minutes, just be careful not to overcook the prawns. Season and top with pak-choi.
Serve and enjoy the nourishing soup.