From the recipe collection
Katmon Sinigang na Hipon
Katmon fruit supplies the clean sourness in a shrimp soup with tomato, radish, sitaw, okra, and kangkong.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the shrimp, trim sharp feelers, and keep chilled. Prepare the katmon by removing seeds, coarse fibres, and damaged flesh.
- Bring water, onion, tomatoes, and half the katmon to a boil and simmer 8 minutes.
- Mash a few softened katmon pieces against the side of the pot, then taste the broth before adding the rest.
- Add radish and chiles and simmer 4 minutes; add sitaw and okra and cook 3 minutes more.
- Add shrimp and remaining katmon and simmer only until the shrimp turn opaque and curl loosely, about 3 minutes.
- Fold in kangkong, season with fish sauce and salt, and turn off the heat as soon as the greens wilt.
- Serve immediately. Offer extra cooked katmon broth rather than raw fruit for diners who want more sourness.