Units Scale

1 pound large shrimp, heads and tails on
2 cups rice-water, water used for rinsing uncooked rice
2 cups coconut water (TFD addition, replace with rice rinsing water for authentic version)
1 small red onion, cut into cubes
2 medium tomatoes, cut into cubes
4cm piece horseradish, peeled and cut into thirds
1 inch piece of ginger, peeled and sliced
2 radishes, sliced
2 banana peppers (or mildly-hot chili peppers such as red Fresno)
1 bundle bok choy, cut into 3 inch lengths
1 small labanos or daikon, peeled and sliced thinly
1 small bunch sitaw or yard long beans, cut into two-inch strips or use string beans if unavailable
1/3 cup tamarind concentrate
2 Tbsp. fish sauce
Kosher or sea salt to taste or use TFD’s preference of a bit of white miso paste

Add rice and coconut water to pot and cook shrimp over medium heat for 4 minutes in the shell with its head intact to retain as much flavor as possible .
Sieve out shrimp once barely cooked, rinse under cold water. With a pair of kitchen shears, cut through the shell along the back starting from its head and ending right before its tail. Remove the black veins with a tip of a paring knife and rinse the shrimp again with cold water. Set aside.
Add the onions, ginger, horseradish, radish and tomatoes to the pot with the shrimp stock/water, bring to a boil over medium-high heat, then reduce heat to a simmer.
Simmer for about 5 minutes. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until daikon is almost cooked but still crunchy, about five to seven minutes.
Add long beans, bok choy and peppers. Stir in tamarind concentrate and fish sauce. Bring back to a boil and simmer until beans and greens are still bright green. Taste and adjust sourness. Add salt or miso to taste, stir, and shrimp and serve.

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