main dishes, seafood, soups & stews
6 dried red chili peppers
1/2 cup tamarind pulp
--* soaked in
1 cup warm water
6 garlic cloves; chopped
3 medium shallots; chopped
1 teaspoon salt
1 pound medium shrimp
--shelled and deveined; divided
2 teaspoons shrimp paste*
2 teaspoons granulated sugar
1 tablespoon nam pla*
--thai fish sauce
1. Soak the chili peppers in enough warm water to cover until just softened, about 1 hour. Drain and discard water.
2. Cut designs into the peel of the cucumber, then halve the cucumber lengthwise and cut into bite-size pieces. Strain the tamarind pulp, setting aside pulp and juice.
3. In food processor, combine soaked chili peppers, garlic, shallots and salt until smooth. Gradually add 1 to 2 tablespoons cold water to blend. In a wok, over medium-high heat, bring 1 cup water and the chili-garlic paste to a boil. Add 5 shrimps and cook until orange and just firm, about 1 to 2 minutes. Remove with a slotted spoon to food processor and pulse until finely chopped. Set aside.
4. Add shrimp paste and 1 cup cold water to the wok; bring to a boil. Add the cucumber and half the tamarind juice; bring to a boil. Add the remaining tamarind juice and the remaining shrimp, the ground shrimp, sugar and nam pla. Add 1 cup cold water to the reserved tamarind pulp. Re-strain; add the juice to the wok Bring to a boil and cook until the shrimp is orange and just firm, about 2 to 3 minutes. Remove immediately from heat and serve.
*Available at Oriental markets and some specialty-foods stores.
Makes 6 servings. Preparation time: About 25 minutes. Microwave time: About 27 minutes.
Per serving: 173 cal, 25 g pro, 19 g car, 2 g fat, 12% cal from fat, 173 mg cholesterol, 830 mg sod, 2 g fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Low-Fat Meals, Woman's Day, 4/96
Yield: 1 serving
Preparation Time: 0:00