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Tamarind-Glazed Shrimp Salad

  • 6servings
  • 287calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons tamarind paste

  2. 2 tablespoons sugar

  3. 1/2 cup rice wine

  4. 1/4 cup honey , at room temperature

  5. 2 tablespoons Thai fish sauce (nam pla; see Note)

  6. 1/2 pound seedless cucumber , scored with a channeling knife or fork and cut crosswise into thin slices with a vegetable peeler

  7. 1 pint cherry tomatoes , quartered

  8. 1 cup pea shoots , mung beans, or other sprouts

  9. 2 tablespoons peanut oil

  10. 3 to 4 whole Thai chiles or 1 tablespoon seeded, minced jalapeno pepper

  11. 2 tablespoons peeled, grated ginger

  12. 1 pound jumbo shrimp , peeled and deveined

  13. 1/4 cup shelled, unsalted peanuts , crushed or coarsely ground

Instructions Jump to Ingredients ↑

  1. Pour 2 tablespoons hot water over the tamarind and sugar in a small bowl. Stir until the mixture comes together in a paste. Add the rice wine, honey, and fish sauce and stir well to combine. Set aside.

  2. Arrange the cucumber slices in an overlapping pattern around the edge of a serving platter. Arrange the tomatoes decoratively around the platter; overlapping the cucumbers where necessary. Arrange the pea shoots in a heap in the center of the platter. Set the platter aside.

  3. Heat the peanut oil in a large wok or saute pan over high heat. Add the chiles and heat through for 30 seconds. Add the ginger, cook for 30 seconds, then add the shrimp and stir-fry for 2 to 3 minutes. Add the tamarind glaze and bring to a boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp turn firm and pink, 1 to 2 minutes more. If using whole Thai chiles, remove them with tongs and discard.

  4. Spoon the shrimp over the pea shoots, scatter the peanuts over the top, and serve the salad family style from the center of the table.

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