I made this Shrimp Sinigang for one the other day. This is probably Spouse’s favorite Filipino dish and I very seldom cook it owing to my shrimp allergy. But some days, Spouse will get lucky….
Sinigang is a popular Filipino dish I featured in a previous post. We sometimes mix shrimps with milkfish and that makes it pretty interesting. My mother always used mustard greens in her seafood sinigang and it gives a nice kick, a different flavor than the more common “kangkong” or swamp cabbage. Mustard greens are also packed with Vitamin C and combined with the tamarind flavoring, that’s going to drive away any cold that comes near you.
Shrimp Sinigang for One
1 small white onion, diced
1 small Roma tomato, diced
1/4 piece medium daikon raddish, cut in 1/2 in. slices
2 pcs. Italian pickled pepperoncini or 1 siling haba
1 c. water
1 tbsp. fish sauce
3 or 4 mustard leaves torn in 1 in. pieces
20-25 medium shrimps, shell on
1 tbsp. sinigang mix dissolved in 1/4 c. water
Place the first 6 ingredients in a medium saucepan. Bring to a boil and cover. Lower heat and allow to simmer until daikon is tender, about 6 minutes.
Bring heat up to medium high and add mustard greens. Cook about 2-3 minutes and add shrimps. Cook another minute or two. Add sinigang flavor mix dissolved in water and bring to a boil. Take pan off heat.
Serve immediately with steamed jasmine rice.