Filipino · Philippines

Lemongrass and Chili Sinigang na Hipon sa Sampalok at Tanglad

Name: Lemongrass and Chili Sinigang na Hipon sa Sampalok at Tanglad
Total time: 17 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 300 g shrimp, peeled and deveined; 1/2 cup tamarind paste; 1/2 cup sampalok (tamarind seed) paste; 1 lemongrass stalk, bruised; 1 onion, sliced; 2 tomatoes, chopped; 1 eggplant, cubed; 1 cup water; 1 tsp salt; 1/2 tsp sugar; 1/2 tsp chili flakes; 1 tbsp lemongrass, minced

Enhances the lemongrass aroma with a spicy chili kick.

17 minutes2 servings

Method

Add chili flakes and minced lemongrass to the pot ingredients.
In a pot, add tamarind paste and water. Simmer for 5 minutes.
Add sampalok paste, lemongrass, onion, tomatoes, and eggplant. Cook for 5 minutes.
Add shrimp and cook until pink, about 3 minutes.
Season with salt and sugar. Serve with rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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