Hinga (shrimp and squash soup)

Yield: 6 Servings

Measure Ingredient
2 larges Onions. sliced
2 teaspoons Ngapi (shrimp paste), optional
2 tablespoons Sesame oil
2 cups Sliced white squash ( I use butternut or zucchini)
½ pounds Shrimps, peeled, deveined, and minced
4 \N Garlic cloves, mashed
3 cups Water
8 \N Peppercorns, crushed
\N \N Salt

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@...

Date: Sun, 12 Jan 97 1:55:24 EST

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