Shrimp Sinigang with Lapu Lapu

Prep time: 10 min

Cook time: 40 min

Serves 4


15-20 prawns

2 Ib Lapu-Lapu or grouper, clean and cut

1 red onion, quartered

4 long green chili

3 large tomato wedged

5 pieces of okra

1 small eggplant, sliced

1 daikon, peeled and sliced

1 bunch KangKong or morning glory

¼ cup fish sauce

3 oz tamarind juice


  1. Clean the lapu-lapu by removing the gills and internal organs. Wash in running water and slice into 1 to 2 inches wide.

  2. Using a sieve, strain the tamarind pulp and add it to a cooking pot. In a large pot pour 6 to 8 cups water and bring to a boil then add onions, tomatoes, and tamarind juice and simmer for at least 3 to 5 minutes.

  3. Add the fish, prawns, daikon radish, okra, eggplant, and chili. Cover and cook for 12-15 minutes on low to medium heat.

  4. Pour in the fish sauce. Stir. You can season with Knorr or any granulated stock seasoning of your choice. Always taste your dish so you don't over-season.

  5. Add the KangKong leaves (take only the leaves and leaf stalk then discard the main stem) Cover and cook for 3 to 5 minutes.

  6. Transfer to a serving bowl. Serve hot and enjoy!

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