Ingredients:

  • 1 lb large shrimp, shell-on, head-on, deveined
  • 1 pack (1.5 oz) tamarind sinigang mix
  • 2 tbsp fish sauce
  • 6 cups water
  • 1 medium yellow onion, quartered
  • 3 medium plum tomatoes, quartered
  • 1 cup radish, sliced into rounds
  • 1 bunch string beans, cut into 2-inch lengths
  • 1 cup taro, cubed
  • 1 bunch kangkong
  • 1 tsp black pepper, cracked

Instructions:

  1. Rinse the shrimp under cold running water and remove the digestive tract if not pre-deveined, keeping the heads intact for flavor.
  2. Place a heavy-bottomed stock pot over medium heat. Sauté the quartered onions and tomatoes for 3–5 minutes, pressing the tomatoes with a spoon to release their juices.
  3. Stir in the fish sauce and cook for 30 seconds to mellow the scent.
  4. Pour in the water and bring to a rolling boil, then stir in the tamarind sinigang mix.
  5. Add the cubed taro and sliced radish. Lower the heat to a simmer and cook for 8–10 minutes until the taro begins to soften.
  6. Add the string beans and shrimp. Cook for exactly 3 minutes to ensure the shrimp remain plump and juicy.
  7. Stir in the kangkong (water spinach) and black pepper, then remove from heat immediately to maintain the vibrant green color of the leaves.