Bulanglang na Hipon

5 from 1 vote

Shrimp Sinigang with guava is a refreshing sour soup you'll love year-round. It's easy to make and ready in minutes yet so delicious and filling.

Prep Time10

Cook Time20

Total Time30

Course: Main Entree, Soup

Cuisine: Filipino

Servings: Servings

Calories: 228kcal

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.

For a delicious balance of sour and sweet fruit taste, use a mix of ripe and still green guavas.
To add depth of flavor, replace the water with rice washing.