LOCATION: Recipes >> Soups >> Shrimp Squash
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Shrimp Squash
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HINGA (Shrimp and Squash Soup) Far East
serves 6
2 large onions. sliced
2 teaspoons ngapi (shrimp paste), optional
2 tablespoons sesame oil
2 cups sliced white squash ( I use butternut or zucchini)
1/2 pound shrimps, peeled, deveined, and minced
4 garlic cloves, mashed
3 cups water
8 peppercorns, crushed
salt
Saute the onions and ngapi, if used, in the oil. Add squash, shrimps
and shrimp 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.
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