I got this recipe from Zested.
I didn't change it very much but I'll do a few things differently next time ... here's what I'll do.
I didn't change it very much but I'll do a few things differently next time ... here's what I'll do.
3 T. peanut oil
1 large shallot, thinly sliced (i used a few spring onions)
3 cloves of garlic, minced
1 inch fresh ginger, grated
2-3 Thai chilies*, with seeds, minced
1 lb. large shrimp, peeled and cleaned
* I can't find these here. I've bought some seeds and am going to grow some, 'til they are ready though, I just use a jar of chili/garlic paste when something calls for these ...
Sauce
2 heaping teaspoons tamarind concentrate
3 T. sugar
2 T. soy
2 T. Asian fish sauce
2 T. lime juice
Salad
2 avocados, chopped
1 large cucumber, chopped
1 half sweet onion, diced
3 T. lime juice
1 t. sugar
1 t. Asian fish sauce
3 T. fresh coriander, chopped
Rice, cooked ... to serve
Make tamarind sauce by mixing all sauce ingredients.
Make salad from salad ingredients. I didn't know if you were supposed to combine the lime, sugar and fish sauce, I didn't. I just threw them on top.
Cook shrimp. Heat peanut oil in a heavy skillet and sauté ginger, shallot, garlic, chilies, stirring constantly ... for about 30 seconds, don't burn them ! Add shrimp and sauté until barely pink, about 2 minutes. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more. ( I think this took me a little longer than 2 minutes ... )
Spoon shrimp and salad over rice.
Ps ... you'll notice the peaunuts in this photo ... I didn't think they added to the meal and I won't put them in the next time so didn't include them in the recipe I posted. If you think you'd like them check out the original recipe ...
2 comments:
this sounds perfect!!
when i decided make this recipe, i'll use cashew nut instead of peanut!!
:)
Wonder where I was when you originally posted this? This looks amazing! Must cook!
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