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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: asiarecipe.com
Servings: 4
1 pound black tiger shrimp, shelled and de-veined (can substitute thinly sliced chicken breast)
½ cup minced lemongrass
½ cup minced cilantro stems (the product of one large bunch)
1 teaspoon chopped galangal
1 teaspoon coriander seeds
8 medium-sized garlic cloves
1 tablespoon kaffir lime leaves, de-veined
1 tablespoon tamarind pulp
1 ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)
6 ounce asparagus cut into 1 ½ inch lengths
6 ounce savoy cabbage cut into 1 inch diagonal slices
3 tablespoon vegetable oil of choice
1 teaspoon salt
1 tablespoon sugar
¾ cup water
1 cup 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 juice aside.
In a wok (a 12-inch sauté 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!