Hinga (shrimp and Squash Soup) Far East

Ingredients

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

Instructions

serves 6. 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.