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1 tbsp tamarind paste
1 shallot, sliced
1 garlic clove
3 red chilies, seeded and sliced
1/2 inch piece fresh ginger, sliced
1 tsp salt
2 tsp brown sugar
2 Italian tomatoes, seeded and diced
2 tbsp peanut oil
2 lb shrimp, peeled and deveined
lime wedges
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Method :
Soak
the tamarind paste for 10 minutes in a quarter cup of warm water. Strain,
discarding solids. Pour into a food processor and add the shallot, garlic,
chilies, ginger, salt, sugar and tomato. Whirl to a paste. Heat half of
the oil in a wok and stir-fry the paste for 3-4 minutes over medium heat.
Set aside. In a skillet, stir-fry the shrimp over high heat, using the
remaining oil, for 2 minutes. Transfer shrimp to the wok and stir-fry,
coating well with paste, for another minute or two. Serve with the lime
wedges.
Serves 6
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