Title: Hinga (Shrimp and Squash Soup)
Categories: Far, East
Yield: 6 Servings

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

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