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Add a photoServings: 4
Ingredients
- 1 lb Shrimp, fresh
- 1 tsp Sesame oil
- 1 x Salt, healthy pinch
- 1 tsp Sugar
- 2 tsp Ginger, fresh, chopped
- 2 x Shallot, minced
- 1 x Coriander leaves, for garnis
- 2 tsp Cornstarch
- 1/4 c. Tamarind liquid *
- 2 tsp Fish sauce
- 1 tsp Lemon juice
- 2 x Thai chile, finely minced
- 1Â 1/2 c. Oil
Directions
- * To make tamarind liquid, pour 1/2 c. boiling water over five or possibly six fresh peeled tamarind pods, and let sit for 30 min. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch and sesame oil and chill for at least 30 min. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside. Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in a skillet or possibly wok till warm but not smoking. Add in the shrimp and stir quickly to separate them.
- Remove the shrimp when just pink and drain in a colander. Remove all but two Tbsp. of oil from the skillet, heat the remaining oil over high heat and add in the ginger/chile combination. Stir till fragrant, then add in the tamarind sauce. When boiling warm, add in the shrimp and stir over high heat for a minute or possibly so, till the sauce is reduced. Serve garnished with coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 899 | |
| Calories from Fat 751 | 84% |
| Total Fat 84.93g | 106% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 172mg | 57% |
| Sodium 404mg | 17% |
| Potassium 317mg | 9% |
| Total Carbs 12.92g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.69g | 6% |
| Protein 23.62g | 38% |
