Aromatic Black Tiger Shrimp w/ Fresh Garden Vegetables
Serving Size: 4
1 lb Black tiger shrimp, shelled and de-veined (can substitute thinly sliced chicken breast)
1/2 c Minced lemongrass
1/2 c Minced cilantro stems (the product of one large bunch)
1 ts Chopped galangal
1 ts Coriander seeds
8 md Garlic cloves
1 tbs Kaffir lime leaves, de-veined
1 tbs Tamarind pulp
1 Ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)
6 oz Asparagus cut into 1 1/2 inch lengths
6 oz Savoy cabbage cut into 1 inch diagonal slices
3 tbs Vegetable oil of choice
1 ts Salt
1 tbs Sugar
3/4 c Water
1 c Chicken stock
Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water.
Blend into a very smooth paste and set aside.
Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes. Using a spoon, scrape the
flesh away from the pulp to release the tamarind flavor into the water. Discard the pulp. Set the tamarind
In a wok (a 12-inch sauce pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil.
Add the paste and stir constantly for approximately 2 minutes, until the aroma is released. Transfer the
cooked paste into a bowl.
Add the remaining tablespoons of oil to the wok. Add the shrimp and stir fry for 15 seconds. Add all of
the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired
tenderness. Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.
Garnish with cilantro leaves and served immediately.
Serve with jasmine rice and chilies of your choice!
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