Sinigang na Sugpo

Sinigang na Sugpo


This is probably the most costly of sinigang dishes. For this reason, it is not served as often as others, but is definitely tops on the list of sinigang aficionados. Though prawns (sugpo) make for  a delicious sinigang, you may also use greasyback shrimps (suahe) for this recipe. Suahe is a bit more tender, with a hint of sweetness.

ingredient 

6 cups water
2 medium tomatoes, quartered
1 medium onion, chopped
2 tablespoons fish sauce (patis)
2 cups kamias
Add 1/2 kilo prawns, washed
6 pieces small okra
1 bunch water spinach (kangkong)

1  In a large pot, put 6 cups water. Add tomatoes and onion. Bring to a boil. Mash tomatoes. Add fish sauce. Add kamias. Bring to a boil and cook for 5 minutes.

2  Remove kamias and place in a bowl. Mash with fork or spoon and put back into the pot. Add prawns and simmer for about 7 minutes or until they turn reddish orange in color. Add okra and 1 bunch water spinach (kangkong), and cook for another 5 minutes. If you dont have kamias you can use calamansi.

Fuss-free tip  If you don’t want to bother with fishing out the kamias one by one from the pot, simply put all the kamias in a strainer and place it over the boiling liquid. Mash the tender kamias right in the strainer then add to the broth.