Shrimp version of sinigang, with vegetables like string beans, and kamote tops. This version uses kalamansi instead of tamarind, to make the soup sour. We used kamote tops, as it is more cost-effective, because we grow our own kamote tops. You should, too! You can substitute it with the usual kangkong if you don’t have kamote tops. —Mr. Hugh's Kitchen
In a pot, add water, red onions, ginger, and red tomatoes, salt and pepper. Do not boil. Just let it simmer for 15 minutes under low fire, to release the aroma and flavor from the spices.
Add string beans and kamote tops, and let it cook under medium fire for 2 minutes. Add the shrimps, green chili, and kalamansi juice. Cook for another 3 minutes, or until shrimps turn orange in color. Taste and add more kalamansi juice and salt according to your taste.
Transfer into a serving bowl, and serve while it’s hot!