TAMARIND GLAZED SHRIMP SALAD
Provided by Food Network
Yield 6 appetizer portions or 4 main
Number Of Ingredients 13
Steps:
- Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;
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Carstea Ionela
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Kaka Babu
[email protected]This is the best shrimp salad I've ever had. I will definitely be making it again.
Karungi Recheal
[email protected]I'm so glad I found this recipe. It's a new favorite in my house!
Ch Ali Raza
[email protected]This salad is a great make-ahead meal. You can make it the night before, and then just serve it cold the next day.
Md Sujan
[email protected]I love the pop of color that the red onion adds to this salad.
Kweku Salanka
[email protected]This salad is a great way to use up leftover shrimp. It's also a healthy and refreshing meal.
Kelly Whitney
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Jason Martinez
[email protected]This salad was a bit bland for my taste. I think I'll add some more spices next time.
Lukley Lukes
[email protected]I'm not sure what I did wrong, but my shrimp turned out rubbery. I'm guessing I overcooked them.
TISHAT GAMING
[email protected]I thought this salad was just okay. The tamarind glaze was a bit too overpowering for my taste.
Bloch Bloch
[email protected]This salad is a bit too sweet for my taste. I think I'll try using less tamarind paste next time.
PhantomToby
[email protected]I followed the recipe exactly, but my salad didn't turn out as flavorful as I expected. I think I might have used too much tamarind paste.
David Gomez
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Emily McDonnell
[email protected]I love the combination of sweet and sour in this salad. The tamarind glaze is the perfect balance to the fresh shrimp.
Mukuka Luo
[email protected]This salad is perfect for a summer party. It's light and refreshing, and the tamarind glaze gives it a tropical flair.
Lizzy Tolbert
[email protected]I'm not usually a fan of shrimp, but this salad changed my mind. The tamarind glaze was so good that I couldn't stop eating it.
Santosh Somare
[email protected]This salad was a hit at my party! Everyone loved the unique flavor of the tamarind glaze.
Seyed Mehrab
[email protected]Amazing salad! The tamarind glaze was tangy and flavorful, and the shrimp were cooked perfectly. I loved the combination of textures and flavors.