| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 12g | 3g | 20g |
| sugars | fibre | protein | salt |
| 12g | 5g | 32g | 2.3g |
I’m about to introduce you to Sinigang na Santol, a fruit-based extravaganza that has captured my heart with its unique flavor profile and hearty ingredients. While my expertise usually lies in the realm of traditional Southern cuisine, every once in a while, I find a recipe that reminds me of the diversity and depth food can have. This particular recipe hails from the Philippines and is notable for its tantalizing combination of sweet, sour, and spicy flavors, much like a good Southern BBQ sauce.
A Taste of the Tropics
Sinigang na Santol introduces the palate to a world of tropical flavors akin to my experiences surfing off the coast of Charleston. Think of it as a joyride on a wave – the vibrant red onions, tomatoes, and chili peppers call to mind a golden sun lazily setting over a coastal horizon while the ever-present water spinach adds some grounding earthiness.
Healthy and Hearty
The beauty of this dish is not only in its fusion of flavors but also its commendable nutrient profile. With shrimp offering an ample serving of lean protein and an array of vegetables providing essential vitamins and mineral, it has quite the health kick. It is also low in unhealthy fats, owing to the use of vegetable oil as the cooking medium.
To those familiar with Tom Yum Soup, a popular Thai dish, Sinigang na Santol might strike as a cousin, given its combination of tangy, spicy, and sour notes. It also works very well as a standalone meal, thanks to its robust and satiating ingredients.
The experience of cooking Sinigang na Santol has taught me to keep an open mind and welcome the unfamiliar. A dollop of tamarind puree or a shake of fish sauce can be as transformative to a recipe as a generous helping of Southern gravy. So why don’t you step out of your comfort zone and give it a go? Trust me, you won’t be disappointed.
For more variety, have a look at similar fruity delights such as Tom Yum Soup or Balinese Roast Chicken.
What You’ll Need
- 3 santols (or golden apples or 2 green papayas)
- 1/2 cup salt
- 3 cups water
- 2 pounds shrimp, peeled and deveined
- 1 cup tamarind puree (or a mix of 1/2 cup lemon juice, 1/4 cup fish sauce, and 1/4 cup soy sauce)
- 2 chili peppers, minced
- 2 medium red onions, chopped
- 6 medium tomatoes, chopped
- 6 cloves of garlic, minced
- 3 tablespoons vegetable oil
- 2 bunches water spinach (or regular spinach)
- Salt and pepper to taste
Method
Step One
Start by cutting the santols in half and remove the seeds. Then, slice into small cubes. If you’re using green papayas, peel them first before slicing. Once done, set aside.
Step Two
Next, dissolve 1/2 cup of salt in 3 cups of water in a bowl. Soak the cut santols or papayas in the saltwater solution for about 10 minutes to diminish some bitterness. After, drain the fruit and rinse it under cold water.
Step Three
Now, it’s time to prepare the shrimp. Ensure they are all peeled and deveined. Set these aside for now.
Step Four
Then, prepare your tamarind puree. If you’re using the alternative mix, combine 1/2 cup of lemon juice, 1/4 cup of fish sauce, and 1/4 cup of soy sauce in a bowl. Stir thoroughly.
Step Five
Heat up a large pot over medium-high heat and add the vegetable oil. Once hot, add the minced garlic, chopped onions, minced chili peppers, and chopped tomatoes into the pot. Sauté these until they are soft and fragrant.
Step Six
Add the santols or papayas into the pot together with the tamarind puree or its substitute. Fill the pot with enough water to cover everything. Stir well.
Step Seven
Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Allow the santols or papayas to cook until they are soft, which will likely take about 15 minutes.
Step Eight
At this point, put the shrimp into the pot. Let them cook until they turn pink. This will take about 5 minutes.
Step Nine
Finally, add the bunches of water spinach (or regular spinach) into the pot. Stir well and let everything simmer for a few more minutes until the spinach is wilted and cooked. Season the dish with salt and freshly ground pepper according to taste.
Step Ten
Then, remove the pot from heat. Your Sinigang na Santol is now ready! Serve it warm with rice.
