Tamarind Shrimp Satay
1 lb. large shrimp, 16-20 size
1 tsp. coriander seed
1 tsp. cumin seed
1 tsp. curry powder
1 inch fresh turmeric root, peeled and finely chopped (see
Chef's tips)
1/2 tbsp. fresh galangal root, peeled and finely chopped (see
Chef's tips)
1 tbsp. lemon grass, thinly sliced
2 tbsp. red onion, finely chopped
1 tbsp. fresh garlic, finely chopped
1 dried red pepper (Anaheim style), partially seeded and
reconstituted in water
4 tbsp. water
1 tbsp. fresh lime leaves, chopped
1 tsp. salt
1 tsp. sugar
Shell and devein the shrimp, rinse, pat
dry, place in bowl and set aside.
In a small pan, toast the coriander and
cumin seeds over low heat, stirring, until aromatic. Finely
grind, add curry powder, mix and set aside.
Grind together the fresh turmeric and
galangal roots with the lemon grass, red onion, garlic and red
pepper. Add the coriander, cumin and curry powder and mix well.
Add lime leaves, salt, sugar and oil and mix well again.
Pour this spice mix over the reserved
shrimp, stirring to coat. Marinate for a minimum of 15 minutes,
then skewer and grill until just cooked. Serve with Hazelnut
Cashew Curry Sauce and Ajard Salad.
Note: at Jup Jup Jup, the skewered shrimp
are served on a salt block as pictured, but if one is not at
hand, a platter will suffice or stop by the restaurant and
enjoy!
Hazelnut Cashew Curry Sauce
1/2 cup hazelnuts
1/2 cup cashews
1 tsp. coriander seed
1 tsp. cumin seed
1 cup coconut milk (see Chef's tips)
2 tsp. Kaeng Kua curry paste (see Chef's tips)
1/2 cup sugar
1/2 cup tamarind concentrate
1/2-1 tbsp. salt
Finely grind together the hazelnuts and
cashews. Set aside.
In a small pan, toast the coriander and
cumin seeds over low heat, stirring until aromatic. Grind and
set aside.
Warm the coconut milk to hot but not
boiling. Add curry paste and the reserved coriander and cumin
powder, stirring until combined. Add salt, sugar and tamarind
concentrate. Slowly stir in the ground nuts. Serve in a small
bowl.
Ajard Salad
1/2 cup white vinegar
1/2 cup sugar
1 tsp. salt
Fresh pineapple, cut into 3/4 inch cubes
Green apple, cut into 3/4 inch cubes
Red apple, cut into 3/4 inch cubes
Cucumber, peeled and cut into 3/4 inch cubes
Red bell pepper, finely diced
Warm vinegar and add Warm vinegar and add salt and sugar,
stirring until completely melted. Let cool and serve in a bowl
with the fruit. Sprinkle the diced pepper over the fruit and the
sauce (see picture). To skewer or not is up to the cook!
Click here to see
Chef Jahn's tips
March 2010
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