Properly wash shrimps with cold running water. Pat dry. Opt to season with salt.
In a casserole or deep large pan, add ¼ cup water, tomatoes and onions. Sauté until onions are translucent. Add the remaining water and bring to a boil.
Once water has boiled, slowly add Okra, radish, green beans and sprinkle tamarind soup mix. Continue to boil for 5 to 7 minutes or until vegetables start to soften.
Add the shrimps to the boiling broth, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. Do not overcook shrimps. Turn off heat and add spinach. Cover. Allow spinach to wilt before serving.
2 to 3 Cups Water – usually, rice washing is used instead of waterProperly wash shrimps with cold running water. Pat dry. Opt to season with salt. - Some would season shrimps with salt, I don’t.Once water has boiled, slowly add Okra, radish, green beans and continue to boil for 5 to 7 minutes. Add the shrimp, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. - Some heads of shrimps are black – they are cooked but the hepatopancreas differs in color when raw and cooked due to their diet (based on what I read).I used an 11-inch deep pan and had to transfer the vegetables to another container while batch boiling the shrimps to make sure they are cooked properly.Filipinos love to pair sinigang with lots of white rice.Fish Sauce (to taste) – only added 1 Tablespoon.There is a small amount of sugar in the soup mix, but the amount of carbs in a serving shouldn't be enough to impact. A tamarind paste and additional seasonings can be used instead.