INGREDIENTS

INSTRUCTIONS

Dissolve the tamarind in the hot water in a small bowl. Add the rice wine,
honey and fish sauce to the tamarind and stir well to combine. Set aside.
Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling
knife or a fork and slice into paper thin slices using a vegetable slicer.
Arrange the cucumber around the perimeter of a serving platter, overlapping
decoratively as you go. Cut the tomatoes in quarters and similarly place
around the platter overlapping the cucumbers where necessary. Place the
mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the
center of the platter. Heat the peanut oil in a large saute pan or wok over
high heat. Add the whole chili peppers and heat through for 30 seconds. Add
the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3
minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the
shrimp well to coat in the glaze. Cook just until the shrimp begins to
become firm and opaque, about 12 minutes more. Spoon the shrimp over the
bean sprouts and serve. Thie recipe yields 6 appetizer portions or 4 main
course servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B18 broadcast 01-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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