Looking for a shrimp recipe for this cold weather? Well, try this sinigang na hipon sa kamias recipe.
Shrimps, though considered scavengers of the ocean floor, are well-loved. We all crave for them and will never hesitate to buy even though they are pricey.
Since we love them, we can provide hundreds of ways to cook them.
Buttered shrimp is definitely the most popular way to cook shrimps. Allow me to say this because it’s the simplest way and the butter releases flavor of the shrimp, making it more sumptuous.
However, during this colder weather, we also loved them cooked with a broth. Hence, we love to cook sinigang na hipon. This specific recipe will use kamias or the fruit of a cucumber tree to make the soup sour.
- 1 kilo shrimp – cleaned
- 10 pieces kamias – cleaned and chopped
- 5 pieces medium tomatoes – chopped
- 5 cloves garlic – minced
- 1 medium red onion – chopped
- 1 tablespoon chopped ginger
- A bundle of pechay – remove the bottom part
- 6 cups water
- Salt and pepper to taste
- In a pan, saute garlic, onion, and ginger. Let them roast to release the flavor.
- Add the tomatoes and let it simmer.
- Add the water and let it boil.
- Put the kamias and let it boil until the soup becomes cloudy.
- Season with salt and pepper.
- Add the shrimp and boil until cooked.
- Top the pechay and boil for 30 seconds.
- Cover the pan and let it sit for about a minute,
- Serve and enjoy.
- To clean the shrimp, you should cut the antenna first. Then, let the water from the faucet run while running it with your fingers.
- When seasoning with salt and pepper, make it a little blander compared to your preferences. The water will soon evaporate when you cook the kamias and shrimp.
- If pechay is not available, kangkong stalks will suffice.
- This sinigang na hipon sa kamias is best served with hot rice.