Name: Hinga (Shrimp and Squash Soup)
Ingredients: 2 lg Onions. sliced; 2 ts Ngapi (shrimp paste), optional; 2 tb Sesame oil; 2 c Sliced white squash ( I use butternut or zucchini); 1/2 lb Shrimps, peeled, deveined, and minced; 4 Garlic cloves, mashed; 3 c Water; 8 Peppercorns, crushed; Salt

CATEGORY	CUISINE	TAG	YIELD
Grains		Far, East	6	Servings

INGREDIENTS

2	lg	Onions. sliced
2	ts	Ngapi (shrimp paste), optional
2	tb	Sesame oil
2	c	Sliced white squash ( I use butternut or zucchini)
1/2	lb	Shrimps, peeled, deveined, and minced
4		Garlic cloves, mashed
3	c	Water
8		Peppercorns, crushed
		Salt

INSTRUCTIONS

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

A Message from our Provider:

“God is humble”