← Back to Search Results
stir-frying Asian
Tamarind-Glazed Shrimp Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As a lifelong New Yorker, I’ve been privileged to enjoy foods and cooking styles from around the world, right in my own concrete backyard. In ethnic neighborhoods all over Brooklyn, Queens, and the Bronx, small cafes and restaurants feature dishes I am grateful to have been able to sample so close to home. They have influenced my palate, my cooking, and my kitchen style. One ingredient I’ve learned to love is tamarind, a thick, sour fruit paste with an acidic, apricot-date flavor. Tamarind appears in dishes from places as diverse as China, India, the Caribbean, and Latin America. The combination of tamarind and sweet honey is the epitome of what sweet and sour should be. Serve this as a starter before Sea Bass Steamed with Lemongrass and Chili-Coconut Broth.

Yield: Serves 6 as an appetizer or 4 as a main course

Ingredients

  • 2 tablespoons tamarind paste
  • 2 tablespoons sugar
  • ½ cup rice wine
  • ¼ cup honey, at room temperature
  • 2 tablespoons Thai fish sauce (nam pla; see Note)
  • ½ pound seedless cucumber, scored with a channeling knife or fork and cut crosswise into thin slices with a vegetable peeler
  • 1 pint cherry tomatoes, quartered
  • 1 cup pea shoots, mung beans, or other sprouts
  • 2 tablespoons peanut oil
  • 3 to 4 whole Thai chiles or 1 tablespoon seeded, minced jalapeno pepper
  • 2 tablespoons peeled, grated ginger
  • 1 pound jumbo shrimp, peeled and deveined
  • ¼ cup shelled, unsalted peanuts, crushed or coarsely ground

Directions

1. Pour 2 tablespoons hot water over the tamarind and sugar in a small bowl. Stir until the mixture comes together in a paste. Add the rice wine, honey, and fish sauce and stir well to combine. Set aside.

2. Arrange the cucumber slices in an overlapping pattern around the edge of a serving platter. Arrange the tomatoes decoratively around the platter; overlapping the cucumbers where necessary. Arrange the pea shoots in a heap in the center of the platter. Set the platter aside.

3. Heat the peanut oil in a large wok or saute pan over high heat. Add the chiles and heat through for 30 seconds. Add the ginger, cook for 30 seconds, then add the shrimp and stir-fry for 2 to 3 minutes. Add the tamarind glaze and bring to a boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp turn firm and pink, 1 to 2 minutes more. If using whole Thai chiles, remove them with tongs and discard.

4. Spoon the shrimp over the pea shoots, scatter the peanuts over the top, and serve the salad family style from the center of the table.

Notes

Nightly Specials

An equal weight of sea scallops, thinly sliced monkfish fillets, or diced boneless chicken meat would be a good alternative to the shrimp. If using chicken, increase the cooking time to about 7 minutes.

Thai Fish Sauce: Thai fish sauce, or nam pla, is part of a long line of seasoning sauces that extends all the way back to the Roman Empire, where fermented fish paste was a kitchen staple. The fish sauce alone is a great seasoning agent, akin to anchovies in Western cooking. Its use has popped up in many cultures, including Vietnamese and Cambodian.


© 2004 Michael Lomonaco and Andrew Friedman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

287kcal (14%)
69mg (7%)
12mg (21%)
64mcg RAE (2%)
485mg
75mg
20g
20g
2g
29g
115mg (38%)
585mg (24%)
1g (7%)
9g (14%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?