Shrimp Sinigang
Mitzi Manzano

Serves 4-6 people

Ingredients

Filling

• 1 lb prawns, preferably with head on
• 2-3 pcs salmon or mackerel (optional)
• 2-3 heads shallots or sibuyas Tagalog, chopped finely
• Cherry tomatoes
• Knob of ginger, sliced or grated
• 1 daikon, about 12in long, peeled and sliced into rounds
• 2 pcs eggplant (Tagalog or Japanese variety), sliced about 2 in. long
• 1 bunch snake beans 
• 2-3 bunches bok choy
• 1/4 cup tamarind concentrate
• Lemon or calamansi (zest and juice of 1 lemon or 1-2 tbsp calms, according to taste)
• 6 cups of water
• 1/4 cup fish sauce, to taste
• Green finger chiles (labuyo)

Procedure: 

The Filling

1. Roast 1/2 cup cherry tomatoes in olive oil and season with salt until slightly wilted. This will be used for garnish. 
2. In a stock pot,  saute remaining cherry tomatoes with shallots and ginger., until the shallots are translucent.
3. Pour about 6 cups of water into the stockpot and bring to a boil.
4. Add snake beans, daikon, and green chilies to stockpot as these will take longer to cook than other ingredients. 
5. After 5 minutes, add eggplant and fish sauce to the simmering liquid. 
6. Once the eggplant has softened a little, add fish to the broth and poach for about 3 minutes. 
7. Add shrimp and bok choy. Cook until the shrimp turns pink and remove from the flame immediately. 
8. Taste if additional fish sauce is needed. Ladle the soup into bowls, and garnish with reserved roasted tomatoes. Serve with a scoop fo hot rice. You can savor the dish as a stand alone soup course.
9. Enjoy!