Hinga (Shrimp and Squash Soup)
Try this Hinga (Shrimp and Squash Soup) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
far
east
corn
sesame
onion
garlic
shrimp
lunch
summer
soy sauce
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- salt
- 3 c water
- 2 tb sesame oil
- 2 lg onions. sliced
- 4 garlic cloves, mashed
- 2 ts ngapi (shrimp paste),
- 2 c sliced white squash ( i use
- 8 peppercorns, crushed
- 1/2 lb shrimps, peeled, deveined,
- Carbohydrate 0.0432066666666667 g
- Cholesterol 0 mg
- Fat 4.50217333333333 g
- Fiber 0.0176666666666667 g
- Protein 0.0073 g
- Saturated Fat 0.639653333333333 g
- Serving Size 1 1 Serving (102g)
- Sodium 1.80683333333333 mg
- Sugar 0.02554 g
- Trans Fat 0.198093333333334 g
- Calories 40 calories
Saute the onions and ngapi, if used, in the oil. Add squash, shrimps and shimp shells, garlic and water Cover and boil until squash is cooked. Remove shrimp shells and stir in peppercorns. Add salt to taste. Makes 6 servings. NOTE: I find it easier to boil the shells in 3 cups water and strain and use broth to which I then add more water if necessary to make 3 cups. Variation: Use noodles, cabbage or any other greens in place of squash, and fried or broiled fish instead of shrimps. The shrimp paste adds a very strong fish flavor. You may want to experiment with this ingredient. Posted to Recipe Archive - 12 Jan 97 submitted by: LeiG@aol.com Date: Sun, 12 Jan 97 1:55:24 EST
