Shrimp and Avocado in Tamarind Sauce
Ingredients
1/4 cup vegetable oil 1 large shallot, thinly sliced and separated into rings 1/4 cup tamarind pulp (from a pliable block) 1/2 cup boiling-hot water 2 tablespoons sugar 1 tablespoon soy sauce 1 tablespoon Asian fish sauce 3 tablespoons fresh lime juice 2 firm-ripe California avocados 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced 2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds) 1/4 teaspoon salt 1 lb 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, chopped - Accompaniment: jasmine rice
- Garnish: fresh cilantro sprigs
Description
Epicurious
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