clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Sinigang na Hipon 1

Sinigang na Hipon

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinigang, specially Sinigang na Hipon is one of those dishes that brings back a lot of memories, I remember eating this dish way back in the Philippines where the table is full of friends and families eating the same thing using their hands and sharing stories with each other’s while laughing and enjoying a simple meal.


  • 1 kg large shrimps, shell on
  • 1 large packet Tamarind Mix (Sinigang Mix) or ½ cup Tamarind Pulp
  • 2 large tomatoes, sliced
  • 1 large red onion, quartered
  • 1 large radish, sliced thinly
  • 1 bunch water spinach
  • 3 pcs green finger chillies, cut in half
  • freshly ground black pepper
  • fish sauce
  • 800 ml water


  1. If using Tamarind pulp, separate the 2 cups of water from the 1 litre. Boil this together with the tamarind pulp until pulp is loose and melted. Strain the liquid to extract the juice then set this aside. Continue to next step if not using Tamarind Pulp.
  2. In a pot add onions, chillies, tomatoes and radish then pour water. Bring to a boil.
  3. Once boiling add shrimps and tamarind mix (if using), simmer for 5 minutes.
  4. Add water spinach leaves then simmer for 2 more minutes.
  5. Season with fish sauce and freshly ground black pepper


Sinigang is usually sour but if you find it too sour add more water, or if find it not sour just add more Tamarind Mix or Tamarind Pulp