|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Shrimp Salad with Tamarind
|
|
|
|
Submitted by:
Jimmy |
|
|
Wow your guests with a salad with the taste of the Orient! |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 tablespoon(s) , Tamarind Paste
- 2 tablespoon(s) , Hot Water
- 1/4 cup(s) , Rice Wine
- 1/4 cup(s) , Honey Warm
- 2 tablespoon(s) , Thai Fish Sauce
- 1/2 pound(s) , Cucumber Seedless
- 1 pint(s) , Cherry Tomatoes
- 1 cup(s) , Bean Sprouts
- 2 tablespoon(s) , Peanut Oil
- 3 medium , Chili Peppers
- 2 tablespoon(s) , Fresh Ginger Grated
- 1 pound(s) , Shrimp Shelled
- 1/4 cup(s) , Unsalted Peanuts
|
|
| 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 slice 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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|