Philippine Sour Shrimp Stew (Sinigang na Hipon)

The signature aspect of this traditional Phillippine stew is its pleasing sourness, which comes from the addition of tamarind and lime juice.

Philippine Sour Shrimp Stew (Sinigang na Hipon)
This stew's signature aspect is its pleasing sourness, which comes from the addition of tamarind and lime juice.
Yield: serves 4

Ingredients

  • 2 cups jasmine rice
  • Salt, to taste
  • 2 Tbsp. canola oil
  • 1 small yellow onion, cut into 8 lengthwise wedges
  • 12 small daikon radish, peeled and cut crosswise into 1⁄2" slices
  • 3 Tbsp. Tamarind Extract
  • 34 lb. heads-on medium shrimp, unpeeled
  • 2 plum tomatoes, cored and cut into 4 wedges each
  • 1 hot banana pepper, halved lengthwise
  • Leaves from 1 head Shanghai bok choy, halved lengthwise
  • 14 cup fresh lime juice
  • 14 cup patis (Philippine fish sauce), preferably Rufina brand

Instructions

  1. Put rice into a bowl. Cover with cold water by 2"; stir until cloudy. Let rice drain in a sieve; return to bowl. Cover again with water by 2"; stir until cloudy. Measure out 5 cups rice water; set aside. Drain rice. Put rice, 2 1⁄2 cups clean water, and salt into a medium pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes. Remove from heat; let sit, covered, for 10 minutes. Fluff rice. Cover to keep warm.
  2. Heat oil in a pot over medium heat. Add onions and cook until softened, 2–3 minutes. Stir in rice water, daikon, and tamarind extract; bring to a simmer over medium-high heat. Cook until daikon is tender, 8–10 minutes. Add shrimp, tomatoes, pepper, and bok choy and reduce heat to medium; simmer until shrimp are cooked, about 5 minutes more. Stir in lime and patis; season with salt. Serve with the rice.