Bulanglang na Hipon
Bulanglang na Hipon is a sour soup made of shrimp, guavas, and water spinach. This Kapampangan version of sinigang is delicious and a great comfort food year-round.
Servings: 4 Servings
- 1 pound head-on large shrimp
- 7 large ripe guavas
- 5 cups water
- 1 onion, peeled and quartered
- salt to taste
- 1 bunch kangkong (water spinach)
Trim tendrils off shrimp. Wash and drain well.
Cut into guavas into halves and using a small spoon, scoop out the seeds.
In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
In a large pot over medium heat, combine the remaining 4 cups water, onion, and guavas. Bring to a boil. Lower heat, cover and simmer until guavas begin to soften.
Add the extracted guava juice.
Add shrimp and cook for about 4 to 5 minutes or until shrimp change color and are cooked through.
Season with salt to taste.
Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.
Calories: 228kcal | Carbohydrates: 24g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 917mg | Potassium: 795mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1810IU | Vitamin C: 354mg | Calcium: 218mg | Iron: 3mg