SPICY TARTY SHRIMP ON SUGAR CANE
Spicy Peanut Sauce
1 tbsp. tamarind, pulp
1/3 tbsp. hot water
2 tbsp. vegetable oil
1 clove garlic, minced
3 green onions chopped, finely
1 tbsp. finely grated peeled fresh ginger root
1 cup water
1/2 cup chunky peanut butter
3 tbsp. soy sauce
3 tbsp. distilled white vinegar
2-1/2 tbsp. firmly packed brown sugar
1/4 tsp. dried hot red pepper flakes
1-1/2 tsp. Asian chili sauce
Shrimp
2 tsp. Peanut oil
1-1/2 tbsp. chopped cleaned fresh cilantro, roots and or stems, pounded to paste
1-1/2 tbsp. minced garlic
1 tbsp. Asian chili sauce
1 tbsp. palm sugar, to taste
1 tbsp. tamarind, pulp
1 tbsp. Asian fish sauce, or to paste
1-1/2lb. large shrimp, cleaned
4 sugar cane strips to skewer shrimp
Spicy Peanut Sauce (directions)
Dissolve tamarind in 1/3 cup of hot water. Strain to get tamarind pulp. In a saucepan heat oil over moderate heat until hot but not smoking and cook green onions, garlic and ginger stirring until fragrant, about 1 minute. Stir in 1 tablespoon of the tamarind pulp, reserving the rest for the shrimp. Add the remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons of hot water until sauce reaches desired consistency.
Shrimp (directions)
Heat oil in a medium saucepan and add cilantro stems and garlic. Cook for a minute and add chile sauce, palm sugar, 1 tablespoon of the tamarind pulp and fish sauce. Let cool.
Marinate shrimp overnight in the refrigerator. Preheat a grill on medium heat. Skewer the shrimp with the sugar cane strips. Grill 2 minutes per side or until golden and cooked. Serve with the peanut sauce.
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