Filipino Prawn Stew

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

6

Characterized by its sweet and sour flavours, Sinigang (Filipino stew) delights your taste buds and warms your soul.

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A new twist to this Filipino stew is the added prawns. The combination of vegetables and seafood not only creates rich flavour but also provides you with your daily nutrients.

Cook this healthy dish for your family! What seafood would you add to your soup?

Ingredients

100
grams
Tamarind Pulp
15
pieces
Fresh Prawns
2
tablepoons
Vegetable Oil
1
Red Onion
, diced
2
Large Tomatoes
, quartered (or 8 cherry tomatoes)
1.5
Litres
Rice Water
2
Green Chilli
1/2
bunch
Long Beans
, cut the size of 2 inches
1
Daikon Radish
, peeled and sliced
6
pieces
Lady's Fingers
, cut into 2
2
Eggplants (Brinjal)
, sliced
1
bunch
Kang Kong (Water Spinach)
, cut the size of 2 inches
1/4
cup
Fish Sauce
, to taste
1
teaspoon
Sugar
, or to taste
Salt & Pepper
, to taste

Directions

Not shown in video: Soaked the tamarind in a cup of hot water for 15 minutes.
Heat the vegetable oil in a deep pot and sauté the red onion, tomatoes and green chilli for two to three minutes.
Strain the tamarind pulp into the pot and add the rice water. Bring this to a boil and then turn down to a simmer to cook the vegetables.
For the vegetables, add them to the pot according to how long they take to cook. Add the vegetables that take longer to cook first. As an estimate, the long beans will take around 7 minutes, the daikon, lady’s fingers and eggplant around 5 minutes.
Once the vegetables are done, add the prawns which should take only around 3 minutes or so to cook.
Sprinkle in the kang kong (water spinach) and let it boil for around 3 minutes.
Finally, add the fish sauce and sugar and adjust the seasoning (salt and pepper) to your liking.
Serve it with rice.

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