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It was the husband who went to the wet market Sunday morning to buy our food for the week. Before he left the house, he asked me what I wanted. I told him to buy some fish and pork. But when he went home, aside from the fish he bought shrimps as well. And he asked me to cook “Sinigang na Hipon” for our lunch. Great! Because we need to leave at 12 noon to attend 12:30PM mass, I have to cook fast and this food was just right as it cooks quickly.

You can find below the recipe I use, which I adapted from my old old cookbook
By the way, I don’t use “Sinigang mix” but instead lemon juice to make it sour.

Ingredients:
16-20 large prawns with shells
5-6 cups rice water
1 medium-sized onion, sliced
1 large tomato, sliced
2 cups oriental radish (daikon) sliced daigonally
2 Japanese eggplants, sliced diagonally
1 tablespoon fish sauce (patis)
juice of 1 lemon
1 hot chili pepper (optional)
salt and pepper to taste
1 bunch fresh spinach, cut into 3-inch pieces
lemon slices

Procedure:
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add radish, eggplants, fish sauce, lemon juice, hot chili pepper and a little salt and pepper. Cook for 6-8 minutes. Add prawns and cook for 5-7 minutes or until done. Turn off heat. Correct seasonings to taste. Add spinach and cover for a minute. Serve immediately. For extra tartness, sprinkle lemon juice on individual soup servings just before eating, stirring soup thoroughly.

Serves 4-5

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