Australian Extra Large Green Tiger Prawn in Sour Tamarind Broth ( Sinigang na Sugpo)

Sinigang na sugpo or prawn in a sour tamarind broth is one of our favorite seafood dish. It's popular in Filipino cuisine. A hearty bowl of soup, perfect for chilly weather!

My husband and I bought the Australian Extra Large Green Tiger Prawn at Nowra Fresh Seafood and Meat Market. These tiger prawns green take their name from the black stripes on their shell that when cooked turn a bright red colour.  

 I used tamarind puree as a souring agent for this recipe. The white radish which is so cheap in autumn season, once cook adds mild sweetness to the dish.

Serves: 2

Ingredients

• 500 grams fresh Australian Extra Large Green Tiger Prawn, cleaned and shells intact
• 2 pieces medium size truss tomatoes, quartered 
• 1 piece onion, quartered
• 1 thumb size ginger, thinly sliced
• 1 piece banana pepper
• 6 cups of water
• 600 grams white radish, sliced
• 2 tablespoons tamarind puree
• 3 tablespoons fish sauce
• 1 teaspoon iodised salt
• 60 grams spinach

Method

1. Devein the prawns with shell on using toothpick and clean well.
2. In a cooking pot combine water, tomato, onion, ginger and white radish then bring it to a boil for 15 to 20 minutes.
3. Add the banana pepper and tamarind puree.  Season with fish sauce and iodised salt. 
4. Add the prawn and simmer for 5 minutes approximately.
5. Add the spinach, cover the pot then remove the heat.
6. Serve hot with steamed rice!

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons