How to Prepare and Boil Shingada (Singhara) at Home

Co-authored by wikiHow Staff

Last Updated: October 21, 2021 References

Shingada, also known as singhara, is another name for water chestnut. Although there are two kinds of plants commonly called water chestnuts, one (Trapa natans or water caltrop) is considered an invasive species in many areas, while the other (Eleocharis dulcis or water chestnut) is a common ingredient in Asian cooking.^{[1]
X
Research source} This article will discuss how to prepare and use water chestnut, which can be a delicious and nutritious addition to many meals.

Question 1 of 6:

How do you clean shingada before boiling it?

Rinse the shingada under running water. Shingada tend to have dirt and mud on them. Place the shingada in a bowl and wash under running water using your fingers, until the skin is clean. You may need to rinse them a few times. Then, drain the water.^{[2]
X
Research source}

Question 2 of 6:

How do you boil shingada?

Boil shingada in a saucepan. Place the shingada in a deep saucepan and cover it with water. Then, bring the water to a boil and boil the shingada for around 35 minutes with the lid on, until the flesh is soft. Remove the saucepan from the heat and allow the shingada to sit for 5-10 minutes before draining.^{[3]
X
Research source}
- You don’t need to cut shingada before boiling it.

Question 3 of 6:

How do you peel shingada after boiling it?

Use a vegetable peeler. First, slice off the top and bottom of the shingada with a knife. Then, use a vegetable peeler or paring knife to remove the skin, revealing the white flesh inside.^{[4]
X
Research source}

Question 4 of 6:

How do you store leftover boiled shingada?

Store boiled shingada in the refrigerator for up to a week. At this point, you should treat them like other cooked vegetables, so keep them chilled and covered.^{[5]
X
Research source}
- Fresh, unpeeled shingada will keep in the refrigerator for 7 to 10 days. So, if you’re not using your shingada right away, consider waiting until before you want to eat them to boil and peel.^{[6]
  X
  Research source}

Question 5 of 6:

Can you eat shingada raw?

Yes! Though shingada can be cooked and used in many recipes, they are perfectly fine to eat raw once they’re washed and peeled. Simply rinse them until the water is clean, and peel the skin in the same way you would after boiling. ^{[7]
X
Research source}
- Raw shingada served by street vendors is a favorite snack in Asia!

Question 6 of 6:

What are the nutritional benefits of shingada?

Shingada is rich in a variety of nutrients. A 100 g serving of shingada is only 97 calories, but a great source of potassium, fiber, vitamin B-6, and protein. ^{[8]
X
Research source} For instance, 1 serving contains 3 g of fiber and 25% of the daily value of vitamin B-6. It is also made up of 74% water and nearly fat-free, which makes it a good low-calorie, high-filling option if you’re on a diet.^{[9]
X
Research source}