Shrimp In Tamarind Sauce

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Bernard Ramm

CATEGORY	CUISINE	TAG	YIELD
Seafood	Indo	Indonesian, Seafood	4	Servings

INGREDIENTS

1	lb	Shrimp, fresh
2	t	Cornstarch
1	t	Sesame oil
1/4	c	Tamarind liquid *
		Salt, pinch
2	T	Fish sauce
1	T	Sugar
1	T	Lemon juice
2	T	Ginger, fresh minced
2		Thai chile, finely chopped
2		Shallot, chopped
1 1/2	c	Oil
		Coriander leaves, for garnis

INSTRUCTIONS

Calories     per serving: 424 Fat grams per serving: 14 Approx. Cook
Time: 1:15 * To make tamarind liquid, pour 1/2 cup boiling water over
five or six fresh peeled tamarind pods, and let sit for 30 minutes.
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 refrigerate  for at least
30 minutes. 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  wok until hot
but not smoking. Add the shrimp and stir quickly to  separate them.
Remove the shrimp when just pink and drain in a  colander. Remove all
but two tablespoons of oil from the skillet,  heat the remaining oil
over high heat and add the ginger/chile  combination. Stir until
fragrant, then add the tamarind sauce. When  boiling hot, add the
shrimp and stir over high heat for a minute or  so, until the sauce is
reduced. Serve garnished with coriander leaves.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 985 Calories From Fat: 745 Total Fat: 84.3g Cholesterol: 142.9mg Sodium: 740mg Potassium: 810.2mg Carbohydrates: 41.8g Fiber: <1g Sugar: 5.3g Protein: 20.5g