Bulanglang na Hipon
Shrimp Sinigang with guava is a refreshing sour soup you'll love year-round. It's easy to make and ready in minutes yet so delicious and filling.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound head-on large shrimp
- 7 large ripe guavas
- 5 cups water
- 1 onion, peeled and quartered
- salt to taste
- 1 bunch kangkong (water spinach)
Instructions
- 1
Trim tendrils off shrimp. Wash and drain well.
- 2
Cut into guavas into halves and using a small spoon, scoop out the seeds.
- 3
In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.
- 4
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
- 5
In a large pot over medium heat, combine the remaining 4 cups water, onion, and guavas. Bring to a boil. Lower heat, cover and simmer until guavas begin to soften.
- 6
Add the extracted guava juice.
- 7
Add shrimp and cook for about 4 to 5 minutes or until shrimp change color and are cooked through.
- 8
Season with salt to taste.
- 9
Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.