Sinigang na Hipon (Prawns in Sour Soup)

Ingredients:
16-20 large prawns with shells
5-6 cups rice water
1 medium-sized onion, sliced
1 large tomato, sliced
2 cups oriental radish (daikon) sliced diagonally
2 Japanese eggplants, sliced diagonally
1 tablespoon fish sauce (patis)
juice of I lemon
1 hot chili pepper (optional)
salt and pepper to taste
1 bunch fresh spinach, cut into 3-inch pieces
lemon slices

Method:
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add radish, eggplants, fish sauce, lemon juice, hot chili pepper and a little salt and pepper. Cook for 6-8 minutes.

Add prawns and cook for 5-7 minutes or until done. Turn off heat. Correct seasonings to taste.

Add spinach and cover for a minute. Serve immediately. For extra tartness, sprinkle lemon juice on individual soup servings just before eating, stirring soup thoroughly.