From the recipe collection
Sinigang na Uwang sa Batwan
Western Visayan river prawns simmered in a clear batwan-soured broth with tomatoes, aromatics, and crisp vegetables.
- Prep time
- 25 min
- Cook time
- 30–35 min
- Yield
- 4–5
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Trim the prawns’ long antennae, remove visible grit and devein if needed. Leave the prawns whole and chilled while preparing the broth.
- Bring water or stock to a boil with onion, garlic, ginger, tomatoes, and bruised batwan. Lower the heat and simmer 8–10 minutes; press softened batwan gently and remove hard seeds. If using puree, add it gradually to taste.
- Add the radish and simmer for about 5 minutes, until beginning to soften.
- Add sitaw and eggplant and simmer until almost tender, about 4–6 minutes.
- Add the whole prawns and green chilies. Simmer gently for 4–6 minutes, or until the prawn flesh is fully opaque; larger prawns may need longer.
- Fold in kangkong and cook until just wilted. Season the broth with fish sauce or salt and adjust batwan after tasting.
- Remove from the heat and rest for 2 minutes. Serve hot with rice and pepper; offer calamansi separately if desired.
