Shrimp and Avocado in Tamarind Sauce

Shrimp and Avocado in Tamarind Sauce
Photo by Sang An

Ingredients

  • 1 tablespoon fresh ginger
  • ¼ cup vegetable oil
  • 2 firm-ripe California avocados
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • + 10 more ingredients
    • ¼ teaspoon salt
    • jasmine rice
    • 1 large shallot
    • 1 garlic clove
    • ½ cup water
    • ¼ cup tamarind pulp (from a pliable block)
    • fresh cilantro sprigs
    • 2 1 1/2- to 2-inch-long fresh Thai chiles or 1 serrano
    • 1 pound large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
    • 1/3 cup roasted salted peanuts

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil. Soak tamarind pulp in boiling-hot water in a ...

View full recipe at Epicurious

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